Chard is a green leafy vegetable of which the leaves are most often used for consumption. However, the leaf stalks should not be discarded, as they are perfect for further processing. The leaves are characterised by thick veins, and the stalks can have different colours. The taste is similar to that of spinach with the addition of the earthy flavour of beetroot.
Basic techniques: frying, boiling, gratinéeing, grilling, roasting, steaming, deep-frying, stir-frying, mashing.
Flavour combinations: Garlic, lemon, red chilli pepper, tomato, yoghurt, bread, caraway, cumin, star anise, pork mince, ricotta, feta, oil, red wine vinegar, milk, cream.