Rainbow Chard - Certified Organic

A bunch of certified organic rainbow chard, with stems in pink, red, yellow and orange.

Rainbow chard grows happily in Northern Rivers gardens, and it brings so much colour to the plate.

It's as beautiful as it is useful. Treat the stems and leaves a little differently and you'll get the best out of it.

In the kitchen

• Stems sliced and sautéed first, then the leaves wilted in
• Added to frittatas and pies
• Stirred through soups and pasta
• Wilted with garlic, lemon and a little chilli

How to prepare

Wash well, then cut the stems away from the leaves. Slice the stems and cook them first, as they take longer.

Spring recipe: Rainbow chard and ricotta toast

Sauté sliced chard stems in olive oil with garlic, then add the shredded leaves until wilted. Season with lemon and chilli flakes and pile onto toast spread with fresh ricotta.

How to store

Keep it unwashed in a bag in the crisper and use within about five days.

Sold by the bunch.