Preparation info
    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Nobody is sure why chard, which is a form of beet – where we eat the leaves rather than the root – should be described as Swiss. It is common throughout northern Europe and is greatly honoured in France, where it is called blette.

The green leaves have similarities to spinach and need very little cooking, which is why it is best to cook them separately from the stalks. Simply blanched in salted water, drained then dressed with a