Rainbow chard is really special, both in colour and flavour. Rainbow chard is a mix of white-stemmed Swiss chard, red chard, and golden chard. As a result, rainbow chard has the intense mineral edge of Swiss chard, the earthy sweetness of red chard, and the wonderfully mild nutty flavour of golden chard. It cooks very well in many ways - steamed, sauteed, in place of spinach... bright, vibrant and full of character.
How to cook
Rainbow chard is great to sauté or stir-fry. For the evenest cooking, remove the coloured ribs/stems from the leaves, then chop the stems and start cooking them before you add the leaves.
Sweet, tangy, and creamy things are all delicious alongside the mineral edge of all chard. A bit of balsamic vinegar, a squirt of lemon juice, or a bit of crème fraîche or goat cheese are all fabulous with chard.
How to Store Rainbow Chard
Store bunches of rainbow chard wrapped loosely in plastic in the fridge for a day or two. For longer or better storage, separate the leaves and stems/center ribs. Store the stems/ribs loosely wrapped in plastic. Lay the leaves on layers of paper towels, roll them up, and pop them in a plastic bag. Leaves stored this way can last up to a week.
From our amazing supplier who has this great ethos:
‘We source radically seasonal produce that highlights the true cost of farming, protects the land from soil depletion and favours sustainable, nutritionally dense crops with revolutionary flavour.
By working directly with small scale growers as well as developing our own farming projects, we are building a community which works together towards a common goal.’