Our favourite chard recipes | Jamie Oliver (2024)

Swiss chard, rainbow chard, delicate baby chard or hardier mature chard; we love this leafy vegetable in all its shapes, sizes and colours – and it’s super-versatile.

A lot like spinach or beetroot leaves, chard offers a fantastically earthy and lovely bitter flavour when raw; and a milder, sweeter, iron-y flavour when cooked. And you can eat the stalks, too. We love the fact that chard can be used to balance and contrast more mellow flavours and textures – such as butternut squash, sweet potatoes, pasta or delicate fish and meat – as well as stand up on its own, centre-stage.

Explore our favourite chard recipes that make the most of this brilliant, versatile veg; from wilted and stuffed into cannelloni, blanched and blitzed into a risotto base or chopped and added to minestrone soup, it’s all here. Or why not try it in an epic veggie Wellington, served raw in a tasty chicken and lentil salad with a yoghurt caper dressing, or baked into a potato and celeriac gratin? We’ve got plenty of tasty side dishes, too. Enjoy!

HERO MAINS

Chard is a fantastically versatile vegetable to grow and cook. It’s a cut-and-come-again crop, meaning you can harvest leaves as and when they’re ready, and the plant will continue to grow. Baby leaves picked early can be added to salads such as this one, where they are tossed together with shredded roast chicken, lemon, nutty lentils (try puy or Castelluccio) and finished with a yoghurt and caper dressing. This is a great recipe for using up leftover shredded chicken during the week.

Another clever way to use younger Swiss chard leaves is to blanch, blitz and add them to an elegant risotto (because the stalks are still tender, they will blend up silky-smooth). If you’re using larger, more mature, chard leaves, chop them and add them to the base of the risotto with the celery and onion, it’s a great way to maximise your veg intake.

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.

One for the weekend or a special occasion, this Tuscan-style roast is properly comforting. Hearty chard joins a gang of greens on top of sweet leeks and beans, all topped with herby pork loin and next-level crackling. Yes please!

Fancy a 5-ingredient one-pan chard recipe? Try Jamie’s clever rice dish, which steams the stalks and leaves in a colander over the rice. Flavoured with feta, walnuts and sour cherries, this tasty dish is perfect on its own or alongside some steamed asparagus, roast chicken or lamb, or even a fried egg.

A SIDE OF SWISS CHARD

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.

Renowned chef Jeremy Lee shares his wholesome chard gratin recipe, which is best cooked in a shallow wide dish to allow the flavours to really intensify in the oven. The bitter flavours of chard balance the potatoes, celeriac and cream sauce. Try it with some roasted squash, sausages, chicken or fish.

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?

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.

SOUPS & PIES

Everyone needs a minestrone recipe up their sleeve! And this one is a brilliant base to chop and change depending on what you’ve got in the fridge or cupboard, or whatever’s at its seasonal best. Chard brings a proper punch of green here – great for larger, tougher leaves as they can simmer away until tender.

Try Jamie’s take on a spanakopita, which uses a mix of greens (fantastic with chard, spinach, kale, or even beetroot leaves which taste similar to chard), chopped egg, feta and mixed nuts and seeds. And, don’t forget the drizzle of honey at the end – delicious!

Need the perfect veggie Wellington for a special occasion? Try Jamie’s mushroom and squash version, which uses Swiss chard as an earthy balance to the sweet squash.

Keen to stay on the green theme? Explore 10 ways to use spring onions.