Swiss chard. A vegetable with large, dark leaves and fleshy ribs, mainly of a creamy white but sometimes a vibrant red. Leaves are cooked in the same way as spinach. The ribs are peeled and cut into manageable chunks and boiled or added to soups or stews. They are tender when young, stringy when old.
"Swiss chard in the style of Catalonia." Swiss chard or spinach beet fried with anchovies, plump raisins and pine nuts.
"Swiss chard in the style of Málaga." Swiss chard or spinach beet fried with plump raisins, garlic and pine nuts.
Swiss chard in the style of Naples." Swiss chard or spinach beet simmered in a sofrito with thyme and white wine.
Swiss chard or spinach beet fried with plump raisins and pine nuts. Chard is grown for its leaves and broad flat stems. Spinach beet is like a coarse version of spinach.
