In the kitchen
Although chard has an earthier taste than spinach, it can be used in similar ways. The leaves can be served raw in a winter salad, or blanched and dressed with olive oil, lemon and salt. Pulses, legumes and potatoes are a good match so try chard in soups, casseroles and curries, or use it in warm meze-style salads with chickpeas and tomatoes.

The leaves can be stuffed with rice pilaf and rolled like dolmades, or used in spanokopitta style pies. In Nice, chard is traditionally used in the sweet tourte de blettes with raisins, apples, pine nuts, lemon and cheese. The stems can be steamed or stir-fried, or simmered in stock and served like asparagus.

Varieties
Swiss chard has a white stem and dark green, slightly crinkled leaves. Rainbow chard has alternating red, purple, yellow and white stalks with green leaves. Red chard has red stalks and a reddish line to the leaves, however when cooked it turns dark green. Perhaps more importantly, chard comes in different sizes: tender baby leaves and mature large leaves with thick stalks.

Preparation
Baby leaves can be cooked with stems attached like spinach, but large leaves should have their stalks removed and cooked separately. The stalks will take longer to cook than the leaves.

Mature leaves are crinkly, so need to be well washed. To cut, lay the trimmed leaves on top of each other then roll them into a cigar and slice crossways. The stems can be trimmed and de-stringed like celery. Chard should be used quickly as it doesn't store well.