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Amaranthaceae · Local season calendar · ENTRY 05

Swiss chard

Earthy and mild, with light green bitterness. Crunchy ribs, tender leaves.

Origin
Mediterranean · Amaranthaceae
Texture
Crunchy ribs, tender leaves
THE VEGETABLE AT A GLANCE

Its flavour and texture

Earthy and mild, with light green bitterness.

Family
Amaranthaceae
Origin
Mediterranean · Amaranthaceae
Texture
Crunchy ribs, tender leaves
01
BEFORE COOKING

Choose and prepare it well

Separate ribs and leaves; remove strings from thick ribs if necessary.

IN PRACTICE, STEP BY STEP
  1. Choose a firm vegetable, heavy for its size with no soft areas. Wash whole before cutting to avoid transferring dirt into the flesh.
  2. Remove only genuinely tough or damaged parts. Thin skins, stalks, tops and cores are often usable when fresh: the waste-reduction section explains how.
  3. Cut similarly sized pieces for even cooking. Separate tender from thick parts so you can start cooking them at different times.
TERMS TO KNOW
Trim
remove damaged, dry, hard or earthy parts before cooking.
Ribs
thick, crunchy parts extending into leaves, as in Swiss chard.
Remove strings
remove tough strings along a rib or stalk.
Wilt
briefly cook leaves until their volume decreases while they remain supple.
Blanch
briefly immerse in boiling water and drain; some recipes then call for cooling in iced water.
Thinly slice
cut into thin slices or strips as evenly as possible.
02
THE RIGHT TECHNIQUE

The cooking method that suits it

Pan-fry or gratinate ribs; wilt leaves like spinach.

SÈVE MINI-RECIPE · STEP BY STEP

Swiss chard and tomato gratin

Total time · 35 min2 people

BEFORE YOU START

Wash, dry and cut vegetables before starting. Preheat the oven or pan when required: the right temperature from the start improves texture and browning.

RECIPE GUIDANCE8 minutes15 minutes200 °C
INGREDIENTS
  • 1 bunch Swiss chard
  • 250 g tomatoes
  • 60 g grated cheese
  • 1 garlic clove
  • olive oil
  1. 1

    Separate ribs and leaves, chop ribs and boil for 8 minutes.

  2. 2

    Wilt leaves with garlic, then combine with ribs and tomatoes.

  3. 3

    Top with cheese and brown for 15 minutes at 200 °C.

HOW TO TELL WHEN IT IS READY

Start checking a few minutes before the end: edges should brown and a knife tip should meet the texture described in the recipe.

TERMS EXPLAINED
Trim
remove damaged, dry, hard or earthy parts before cooking.
Ribs
thick, crunchy parts extending into leaves, as in Swiss chard.
Remove strings
remove tough strings along a rib or stalk.
Wilt
briefly cook leaves until their volume decreases while they remain supple.
Blanch
briefly immerse in boiling water and drain; some recipes then call for cooling in iced water.
Thinly slice
cut into thin slices or strips as evenly as possible.
03 · GOOD PAIRINGS

What to pair it with

garliclemoncreamtomatochickpeas
04 · SIMPLE IDEAS

Where to use it

gratinpiestir-frysoup