A new and more refined Ruby Chard
Colin Randall, T&Ms veg expert is no fan of Swiss Chard considering it a very inferior vegetable, but even he likes ‘Fantasy’, which has been bred for a softer leaf and a sweeter flavor. I think the secret to enjoying chard is to take a bit of trouble when you cook it. I separate leaves and stalks, soften shallots and garlic in olive oil and butter and then add the chopped stalks and cook them gently for 20 minutes or so. Then shred the leaves and cook for a further 5 minutes.
