Our Garden Chard. If we do not grow it every year, we do so every other year.

Chard has been used for hundreds of years culinary wise, however nowadays Chard tend to be a Gardeners Veg Plant rather than one available in Shops and Supermarkets. Dare we say it is the fashionable unpopular. Highly nutritious and healthy a little like Spinach, it is a Leaf sought after by whom are concern with their diet.

Fresh washed Baby Swiss Chard.

Young, Chard Leaves are tender whilst older they are coarser especially the stems.  Baby Chard are comparable to Spinach and perfect for Salads while mature Chard are more similar to Kale in texture therefore can enhance a Stir Fry. However there are many uses for that nutritious Leaf and its colourful Stem which can be Yellow, Ruby Red, Green and White.

As an Ingredient Chard can be used from early morning to midnight, not within the same day of course but let me give you some ideas. If you are a Gardener with a glut of Chard it is always helpful to have a wide repertoire of recipes to deal with those awesome Leaves.

Breakfast: What about a Green Smoothie made with Baby Chard mixed with a large Avocado for the texture, a couple of Limes for their zingy Juice and their Zest (Zest for the finishing touches, deco.). A couple of Kiwi go in for the Fruitiness. Some White Grapes for sweetness are most welcomed and three to top the Smoothie... a healthy start of the day.

Brunch: Omelettes are a perfect way to have a very decent Brunch with their versatility to be filled. Using Baby Chard, sliced Chestnut Mushrooms, gratted Gruyére Cheese, chopped Parsley, some Seasoning as filling for the Omelette, one can prepare a nice fulfilling Brunch.

Lunch: Combine tender Chard Leaves, with Rocket and Lamb's Lettuce. Add a sliced Fennel for a slight bitterness and crunch. Then follow with soft hard boiled Eggs wedges or halves (protein), sliced Radishes (Pepperiness) and fresh Garden Peas (Sweetness). Top with Sunflower Seeds (for Texture and they are Nutritious) and drizzle a French Vinaigrette over the Salad. This is a simple Lunch which is worth sharing.

Tea Time: Swich Chard can be used to make an excellent Quiche or mini Quiches to be enjoyed for an afternoon Tea. My Version of Swiss Chard Quiche does always change depending of the Ingredients I have at hand for the filling. But my favourite version is one with Swiss Chard, Sundried Tomatoes and Feta Cheese with Pine Nuts as a toasted topping. It feels like a Summery number.

Cocktail: Instead of Spinach, you can use baby Chard Leaves to make a 'Popeye Sour Cocktail' or do a mix of both Leaves. 

Canapés: As Chard can have a little more consistency but yet can be flexible it can be used, like Vine Leaves or Cabbage ones, to wrap a filling pretty easily. Maintained by a toothpick for exemple a Chard Leave can become part of nice little Canapés. One of my favourites is fairly simple. It consists of wrapping a mixture of Goat Cheese and fresh Tapenade within a Chard Leaf. The addition of Lemon Zest within the wraps and as decoration on top are a nice plus.

Starter: A Tartiflette with for topping Chard, upon a mix of Bechamel flavoured with Reblochon and a little Garlic crushed or in powder (grated Nutmeg being essential), can present itself either as a Gratin (Bake) but also thinner like a Pizza Bianco. Tartiflette is a dish which originate from the Alps. In Autumn and Winter it is a perfect dish. As for the topping it can vary a great deal of a lot like a Pizza or a Bake therefore it is a matter for you to choose the Ingredients. Thinly chopped Shallots, comes on top of a base after the Cheesy White Sauce (Béchamel) but also part boiled thinly sliced Potatoes (Baby ones). Place the Chard. Then you can go the Florentine way and add Eggs to be baked on top with Seasoning and gratted Parmesan with is lovely. (Very Autumnal). Or you can go towards a more Winter way by placing Lardons on top of the Chard and Potatoes, shaving Truffle upon them, adding Walnuts pieces and finishing of with Thyme Leaves and a crumbled Roquefort Cheese (or a Creamy Saint Agur). It is delish.

Fish Course: Grilled Sardines upon a bed of Sautéed Chard and diced Potatoes served with Lemons Wedges and a Home Made Basil and Mint Pesto.

Main Course: The Veg Stir Fry is a must try at home for it is easy and simple but also full of Veggie goodness. The Chard will not be the star of the show but will be part of it nonetheless. The consistency of the Chard's Leaves needs to be mature and rather firm from the onset. To go with the Chard will be Beansprouts, Heart of Palm, Water Chesnuts, Baby Corn, Mangetout, Sweet Green Bell Pepper, Shitake Mushrooms and a Red Chilli. It is fast to cook and hearty. I love it with Teriyake Sauce.

Dessert: This proposition is a little unusual, it is a Greek Yogurt Semi Freddo with  blitzed and cooked Chard, Mint, Almonds, Lemon Peel and a good dash of Limoncello. It does raise an eyebrow or two but is a dessert usually finished off.

Cheese Board: For the Cheese Board it is always nice to have a Chutney. Chard can be very welcomed within the components of a Home Made Chutney with its Leaves and Stem. A good combination is to pair the Chard with Apple, Red Cabbage and Red Onions. It does go well with Applewood Cheese.

Side: Chard is a perfect side for many Meat and Fish. It blends very well in a buttery Mash along with Potatoes. Spike the Mash with sliced Spring Onions. Try that Chard and Potato Mash with Pork Chops or a nice fillet of White Fish like Cod or Sea Bass.

The Midnight Snack: Swiss Chard can be used to make Dips: a Tahini inspired one , a Tatziki one and more. To prepare one on the go is relatively fast and simple but also can be enjoyed with Grissini, Parmesan Cheese Straws and Crostini. It is a quick and healthy snack to have in the middle of the night.