The stunning rainbow chard coming out of the farm at the moment is absolutely fantastic! It’s one of our favourite crops, so vibrant and so tasty. Here’s a recipe to make the most out of its beauty. Don’t forget to browse our farm products and add them to your next order, we’d hate for you to miss out on the seasonal harvest.
Ingredients (serves 4)
- 1 bag of rainbow chard (250g)
- 4 tbsp olive oil (1 for sautéing, 2 for the mash, 1 for drizzling)
- 1 onion, diced
- 4 cloves of garlic, sliced
- 2 tins of chopped tomatoes
- a handful of torn basil leaves
- 3 large potatoes
- 1 tin of lentils, drained
- 2 scallions, sliced
- 1 tsp chilli flakes (optional)
- optional cheese to taste – I like to use my tofeta
- salt and pepper to taste
- Scrub the potatoes, chop into bites and get them on to boil.
- Pre-heat the oven to 200C and find an oven and hob safe pan with a lid.
- Sauté the onion and garlic in 1 tbsp of olive oil for about 10 minutes or until soft and starting to caramelise.
- Add the tins of tomatoes and the torn basil leaves. Season with salt and pepper.
- Half fill the tins with water and swirl the tomatoey juices out of the tins, into the pan. Then bring the sauce up to simmer and bubble away while you make the chard parcels.
- Remove the long chard stems, slice them into bites and add them to the tomato sauce.
- Mash the potatoes with 2 tbsp of olive oil, salt and pepper to taste. Then stir in the drained lentils, sliced scallions, chilli flakes and optional cheese.
- Lay the chard leaves out, upside down on a chopping board with the top of the leaf closest to you and the colourful stalks pointing away from you.
- Add a spoon of the mashed potato and lentil filling to a leaf near the top closest to you, roll the leaf over the filling away from you, then fold over the sides and keep rolling until you make a neat parcel.
- Take the sauce off the heat and pour it into medium baking dish, then tuck the chard parcel, seam side down, into the sauce. Repeat until you have used up all the chard leaves or filling. Then drizzle the last tbsp of olive oil over the parcels.
- Then put a lid or sheet of foil or parchment on the dish and pop it in the oven to steam/roast for just 10 minutes or so. The sauce should be bubbling hot and the leaves should be tender.
- Serve in bowls with bread and salads.