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.
195
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: Salmon chard rolls, Chard and potato gratin, ... See them all 2
Other recipes you may also like
Chinese Soup
This delicious soup is a flavoursome mix of herbs, mushrooms, soya noodles and small diced vegetables briefly cooked in vegetable stock. It takes a while to make and there are lots of ingredients, but the result is worth it. April 6th 2017129 K 24.5 1 hour 15 min.
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée. August 28th 2025353 K5 1 hour 15 min.
Gingerbread
Maybe this recipe will bring back memories. February 21th 2011298 K4.2 1 hour 4 min.
Chocolate tart
As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart. November 16th 2013307 K 15 2 hours 30 min.
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter. February 21th 2011342 K 14 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-21)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
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.