Rainbow Chard


Isn’t it lovely? 

Rainbow chard is most definitely my favourite garden crop this year.  It’s very pretty, easy to grow, delicious and very good for me.  What’s not to love? 

The vast majority of my homegrown chard has been cooked simply in olive oil with a little garlic and a little chilli but I’ve also used it in a delicious vegetable lasagne, another Ord Bann inspired dish.

I’m not going to write a detailed recipe as I’m short on time today.  Anyway, the individual elements of this dish are very straight-forward: all you really need to know is how I put it all together.  So here it is:

  • Layers, obviously, are seperated by lasagne sheets.  I made my own this time in order to get very thin sheets.  Dried sheets would make the dish a bit heavier but would still work fine.
  • Layer 1 – Strips of roasted pepper and chunks of goat’s cheese
  • Layer 2 – Chopped chard sauteed (stalks need longer than leaves) in olive oil and garlic with a good sprinkling of walnuts.
  • Repeat these layers and top with a thick bechamel sauce and a scattering of goat’s cheese.  Bake in a 190oC oven for 30 minutes.

20 thoughts on “Rainbow Chard

  1. The thing I love most about chard is it’s vigour: it always looks so upright and healthy and just so good for you. But the colours are also a very big plus. My favourite is the pale pink but am also partial to the gold.

  2. Oh, this is beautiful.

    I love chard so much. I’ve never grown the rainbow chard before, I’ve always stuck to the big-leafed white chard. However, I may have to try colored chard this fall.

    Thanks, as always, for the inspiration!

  3. Kris – I love the bright pink, especially along side the green leaves. Gorgeous.

    Christina – Apparently the white chard’s stems are tenderer than the rainbow chard. I’ve just been using them young though.

    AOF – I’m not sure if chard would continue growing here throughout the winter months. Will investigate. It’d be great to have it all year round.

    Lucy – Thank you very much. It was rather good. 🙂

    Kalyn – It’s always so tempting, isn’t it? 🙂

    Cookinpanda – The original dish in the restaurant had pinenuts but I think I actually prefer the crunch of walnuts.

  4. Wonderful – I have been meaning all summer to make a similar lasagne, especially making the pasta, as that so-called fresh isn’t great (and rather expensive), and the no-need-to-pre-cook stuff is just like cardboard no matter what you do to it. And it’s such fun making pasta, it just requires me to finally clear EVERYTHING off the kitchen table, which is a huge obstacle to productivity

    And I like the sound of the restaurant near Aviemore

    Lovely, inspiring post


  5. Wow, what great colours. Im going to try and grow some next year. Taking things steady in that department, just about mastered herbs and salad leaves at mo.

  6. Johanna – I’m not keen on the fresh stuff from supermarkets either. There’s no Italian deli in Inverness either. And the no-need-to-pre-cook stuff DOES need to be cooked unless you want (as you said) cardboard! 🙂

    Beth – Pretty, isn’t it? If you can grow salad, you can grow chard. I grow them both in the exact same way. Chard just takes longer to mature.

  7. I love rainbow chard too. I used it in a tart recently. Veggies lasagnas are one of my favourite comfort dishes – iI have been known to make them in response to more than the odd crisis!

  8. Looks mouthwatering lovely! Must try! Myself I do two kinds of veggie lasagna, one with spinach which is really lovely and creamy and the other one very low fat with onions, mushrooms, spinach and tomatoes which is quite nice in its very own way.

  9. Helen – I remember that tart. Plenty of chard still growing. May make it soon!

    Pia – Both sounds absolutely delicious, especially the creamy spinach one. Yum!

  10. Look at your beautiful rainbow chard, how glorious is that. I pick it up whenever possible here, but have never thought to grow my own. Love the idea of all those leaves and colours popping out of my garden.

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