Bettes du Vigneron


Preparation info

  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

It’s difficult to resist huge colourful bunches of chard with their white or red stems and big, dark-green leaves. This vegetable is more commonly cooked in water, but I find this dilutes its flavour. In this dish, the method of quick preparation keeps the flavour and colour intact and gives the chard a firm, meaty texture.


  • 1.5 kg chard
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 clove of garlic, crushed, peeled and chopped
  • sea salt
  • freshly ground black pepper
  • 70 g pine nuts, toasted
  • 100 g raisins
  • ½ lemon


    Trim the green leaves from the chard stems, chop the leaves roughly and place to one side. Peel the strings away from the lengths of the stems (as with celery) and chop the stems into 5cm lengths. Heat the olive oil, add the onion and prepared stems, then sauté for 5 minutes and add the garlic, green leaves and seasoning. Cook on a high heat for 2 minutes, stirring constantly. Add the pine nuts and raisins, mix and serve with a squeeze of lemon juice.