What’s in your box: Chard – aka Swiss chard, silverbeet, rainbow chard…

Written by Pete Richardson on . Posted in Latest News

Westmill 14 - rainbow chard (TBC)

Along with a range of other fresh, tasty, organic veg, this week’s boxes will contain the good old favourite, chard.

Also known as Swiss chard, silverbeet, rainbow chard, and roman kale, chard is in the same family as spinach and beets. As such, it’s an excellent source of vitamin C, vitamin K, vitamin A, and the B complex group of vitamins, as well as magnesium, potassium, iron and fibre. Health-wise, it’s great for preventing osteoporosis and anemia, and protection from cardiovascular diseases, and colon and prostate cancer.

If you’re looking for inspiration with what to do with your chard, why not try this delicious Greek-inspired silverbeet (chard) pie? It’s perfect hot or cold – making it ideal for what’s beginning to look like yet another changeable British summer!

Recipe for silverbeet (chard) pie:

1 1/2 tbs olive oil

1 bunch silverbeet (chard), trimmed, stems thinly sliced, leaves shredded

1 brown onion, coarsely chopped

2 garlic cloves, finely chopped

200g feta, crumbled

200g ricotta, crumbled

Pinch of ground nutmeg

4 eggs, lightly whisked

2 sheets (25 x 25cm) frozen puff pastry, just thawed

Preheat oven to 210ºC. Heat 1 tablespoon of the oil in a large frying pan over medium heat. Add the silverbeet stems, onion and garlic. Cover and cook, stirring occasionally, for 10 minutes. Transfer to a bowl. Add the silverbeet leaves to the pan. Increase heat to medium-high. Cook, stirring, for 10 minutes or until any liquid evaporates. Add to the bowl. Set aside to cool slightly.

Stir the feta, ricotta and nutmeg into the silverbeet mixture. Season with pepper. Reserve one tablespoon of the egg. Add remaining egg to mixture. Stir to combine.

Brush a rectangular 2L (8-cup) capacity baking dish with remaining oil. Use 1 pastry sheet to line the base and 2 long sides. Spread the silverbeet mixture evenly over the base. Top with the remaining pastry and trim excess. Use the leftover pastry to completely enclose the top of the pie. Fold in the edges and press to seal. Brush with the reserved egg. Prick the top with a fork. Bake for 30 minutes or until golden. Serve hot or cold!

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