You should receive an email shortly.
Please log in to add this recipe
Go to binder
Rainbow chard is a leafy green that is easily identified by its beautiful, multicoloured stems. It has a slightly bitter flavour that's a little stronger than spinach and it works brilliantly cooked in a little butter for a simple side dish. This easy recipe uses both the colourful stems and crisp leaves, and pairs it with garlic, nutmeg, pine nuts and raisins for a vibrant side that's perfect with steamed fish. See method
of the reference intake
See more Vegetarian recipes
Before you comment please read our community guidelines.