Choose
specimens whose leaves are a deep green colour which show no wilting
or yellowing. Stems should be crisp.
Storing:
In the refrigerator up to 3 days.
Serving Allowances:
100g/4oz
Per Person
General
- Preparing Spinach, Leaf Beet and Swiss Chard
All
- Do not wash until you are ready to use.
General
- Preparing Spinach and Leaf Beet
Remove the stalks and wash well in cold water. If
you are going to boil or steam the leaves do not dry them (see
cooking methods below). Young small leaves can be cooked whole -
shred or roughly chop larger leaves.
General
- Preparing Swiss Chard
If the chards have thick stems, they are best
treated as as two separate vegetables - the stems and the
leaves - because the stems take longer to cook than the leaves.
Snap or cut off the stems, wash well then cut into chunks,
slices or dice/chop. The leaves should be prepared as spinach
(above).
Optional
Preparations/Cuts (see Main Vegetable Preparation Page for
explanations and photos)
Baton
Brunoise
Chunk
Cube
Dice/chop
Grate
Julienne
x
x
x
x
Y
x
x
Matchsticks
Mashed
Paysanne
Puréed
Shred
Slice
Sulfrino
x
x
x
Y
Y
Y
x
Suitable methods and timing for cooking spinach, Swiss Chard & Leaf Beet
Bake/Roast
x
Boil
y
Leaves = 3-4 minutes. They should be
placed in a dry pan with only the water which is clinging to the
leaves from having been washed. Cover with a lid and set over a
medium/high heat. It will be necessary to shake the pan
vigorously or turn the leaves every 20-30 seconds during
cooking.
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All
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both suitable and tasty enough to be eaten by anyone
without food allergies, as part of a normal diet. We
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