This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
How to prepare chard
Chard is a delicious vegetable, but one that requires a bit of work to prepare.
Let's take a look at how to use them in a recipe.
Let's take a look at how to use them in a recipe.
3,425 5/5 (2 reviews)
55 min.
Easy
1.00 €
600 g
1 IngredientLast modified on: December 17th 2025
For 600 g, you will need:
- 1
800 g Leaf beet (swiss chard) - Total weight: 800 grams
Times for this recipe
Preparation: 40 min.
Resting: 15 min.
All in all: 55 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1
If possible, choose fresh chard: firm, green leaves and firm stems.
Stage 2
Start by cutting off the stem.
Stage 3
Then cut to separate the stem from the leaf.
Stage 4
It's not essential, but you can remove the midrib from the leaf...
Stage 5
...to keep only the green of the leaves.
Stage 6 - ⌛ 10 min.
Do this for all the chard.
Stage 7 - ⌛ 10 min.
The leaves
Soak the leaves for about 10 minutes in vinegar water to wash them.
Stage 8
Then drain and spin-dry.
Stage 9
If you don't need the whole leaves in your recipe, cut them into chiffonade: stack them on top of each other.
Stage 10
Roll into a cylinder, then slice the cylinder...
Stage 11 - ⌛ 10 min.
...to the end.
Do this for all the leaves.
Do this for all the leaves.
Stage 12
The leaves are now ready to be used in your recipe.
Stage 13 - ⌛ 10 min.
Stage 14 - ⌛ 5 min.
Then soak in water for 5 minutes to wash them.
Stage 15 - ⌛ 10 min.
Drain them, spin-dry or dry them in a tea towel, then chop them.
That's it for the stems, ready to be used in your recipe.
That's it for the stems, ready to be used in your recipe.
Stage 16
Use chard prepared in this way without waiting too long, to take advantage of the freshness of the leaves and stems.
Remarks
To optimize your time, start peeling the stems while your leaves are soaking.
Depending on your chard, you may have very little, or a little more, to peel from the stems.
Depending on your chard, you may have very little, or a little more, to peel from the stems.
Keeping: To be used during the day, in which case place in the fridge.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 0 | 20 RDI=2 % | 0 | 60 RDI=3 % | 270 RDI: 3 % |
| Per 100 g | 0 | 2 RDI=0 % | 0 | 8 RDI=0 % | 30 RDI: 0 % |
How much will it cost?
- For 600 g : 1.00 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Leaf beet (swiss chard)
Like these other recipes: Chard and potato gratin, Chard gratin à la Mornay, Salmon chard rolls, Chard and cauliflower soup, ... See them all 4
Other recipes you may also like
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads. February 21th 2011780 K3.5 8 min.
Coconut tuiles
Delicate tuiles with coconut. Very thin, they are both crunchy and melt-in-the-mouth. Delicious on their own or to accompany an ice-cream or cream dessert, perhaps a sophisticated one like coconut-vanilla cream for Elsa . October 13th 2010346 K4.8 1 hour 15 min.
How to prepare rhubarb
Rhubarb and its characteristic flavour can be the basis of delicious desserts, but it needs to be prepared a certain way before using. October 13th 2010234 K4.9 30 min.
Kouign-amann
Kouign-amann is a traditional cake from Brittany. the name means butter cake in Breton (Kouign = cake, amann = butter). It is a sort of caramelized millefeuille, crunchy on the outside and melting in the middle. May 24th 2018157 K4.3 6 hours 40 min.
Individual creamy endive gratins
In this recipe, the endives are first blanched, then baked with cream and mushrooms in individual cassolettes (small gratin dishes or large ramekins). May 10th 2023139 K4.6 1 hour 5 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-29)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 5 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.