Braised rainbow chard gives this pork dish a burst of earthy, iron-y richness, which works so well with the creamy chickpeas and sweet peppers. On the table in under 30 minutes and cooked in one pan, this impressive main is all flavour and minimum fuss!
In this really tasty lunch or dinner the greens are blanched until just tender, then the couscous is rehydrated in the cooking water for bonus flavour. Plus, it’s packed with the good stuff: see our FAQs section below for more info on the nutritional benefits of chard.
Chard is available throughout most of the year. It’s easy to grow as it can withstand the cold, and will keep growing for up to two years. With this in mind it’s a fabulous winter greens option as well as a spring one, so why not add chard to your next festive spread?
Whether you’re after a side, antipasti or a veggie course, why not give Jamie’s super-simple garlicky greens a go? The key to this dish is cooking your hardy chard leaves until tender – like you would with kale or cabbage – then wilting more delicate leaves, such as rocket or lettuce, afterwards.
Chard in late summer and early autumn pairs beautifully with blackberries in this versatile side. Top tips: serve greens at room temperature during the warmer months. And try Jamie’s tea towel trick: after cooking, draining and cooling, pile the greens in the centre of a clean tea towel, wrap them up, and wring out really well to remove the excess liquid. It’s amazing the difference it makes! It keeps your greens from going soggy, and makes sure you have a vibrant dressing.
Chard, potato and celeriac gratin
- 500 g waxy potatoes
- 500 g celeriac
- 500 g cooked chard (roughly 1kg raw chard)
- 250ml double cream (you could substitute 250ml vegetable stock for the cream in this recipe)
- ½ a nutmeg , grated
- 30 g unsalted butter
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS Recipe From
Jamie Oliver’s perfect greens to go with his perfect steak
FAQ
How do you get the bitterness out of chard?
How to cook greens Jamie Oliver?
How do you cook chard & garlic in a crock pot?
Add the olive oil to a large skillet and heat it over medium-high heat. Add the smashed garlic and chard and cook for 4 minutes, stirring frequently until wilted and bright green. Remove from the heat and add the kosher salt, red pepper flakes. and several grinds of fresh ground pepper. Discard the garlic cloves and serve immediately.
How do you keep Chard fresh?
Keeping chard fresh also requires keeping it dry. Wash chard only when ready to prep it for eating. Washing in advance increases wilting. If the chard leaves become damp, use a paper towel to dry the leaves. Whether you eat chard raw or cooked, wash it under cold water to remove any dirt, debris or insects hiding in there.
Should Chard be cooked in boiling water?
*Chef tip: If the chard is quite old, it’s better to cook it briefly in salted boiling water instead of steaming it in the pan. This is because the chard leaves get more bitter as they get older and boiling removes some of the bitterness.