Rainbow Chard Three Ways

Rainbow Chard, Three Ways: From Kitchen Garden to Plate

Bright, resilient, and endlessly versatile, rainbow chard is one of the most rewarding crops in the Heligan garden-and one of the easiest to grow at home. With vivid stalks of pink, yellow, red, and white, it brings colour to the plot and the plate throughout the growing year.

At Heligan, chard is often one of the first greens to be harvested and one of the last to fade, thriving in cooler months and bouncing back after cuts. The leaves are tender and earthy, while the stalks add both crunch and brightness when cooked well.

Here are three of our favourite ways to enjoy it in the kitchen, each rooted in simplicity and the seasonal spirit of the garden:

**1. Wilted with Garlic and Lemon** Wash and chop a generous bunch of chard. Separate the stalks from the leaves and slice both. Sauté the stalks in olive oil with garlic until tender, then add the leaves and a splash of water. Cover and steam briefly. Finish with lemon juice, salt, and pepper. Perfect with eggs or grains.

**2. Chard Stem Gratin** Don't throw away the stalks! Boil them briefly, then layer into a dish with cream, nutmeg, garlic, and a sprinkle of cheese. Bake until golden and bubbling. A perfect side dish-or a centrepiece in its own right.

**3. Garden Greens Tart** Combine wilted chard with ricotta, herbs, and eggs. Pour into a shortcrust pastry case and bake until just set. Serve warm or cold with a crisp salad. Ideal for lunch in the potting shed-or packed into a hamper for a garden picnic.

Whether as a quick sauté or the heart of a dish, chard offers nourishment that begins in the soil and ends in shared plates. It reminds us that the productive garden is as much about taste as it is about tradition.

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