Tag Archives: chard

Recipe: Swiss Chard with Black-Eyed Beans


This is a recipe from my new favourite recipe book Veggiestan by Sally Butcher. Now, I will be posting a proper review of the book later on, but I wanted to try a recipe before I did so. It wasn’t going to be this one, to be honest, there’s a recipe for carrots and yellow split peas from Afghanistan I wanted to try. However, that takes two hours to cook and today, real life intervened, cutting down the time I had for cooking. This recipe uses black-eyed beans (or peas) which cook much quicker. And I had some swiss chard in the fridge, so this seemed an obvious choice.

The original recipe calls for a leek but I didn’t have one, so I substituted a sweet, red onion instead. This is a lovely recipe, I think any dark green leaf would work if you didn’t have swiss chard to hand. You could also substitute the pulse part as well – chickpeas would be nice here, I think.

Swiss chard black eyed beans photo DSCN1041_zps3c48636c.jpg

100g black-eyed beans
1 red onion, chopped
2 cloves garlic, chopped
300g swiss chard, stalks finely shredded, leaves roughly chopped
1/4tsp ground nutmeg
1/2tsp chilli powder
1/2 small packet coriander, chopped
2tbsp tahini
200ml vegetable stock
lemon wedges to serve

Cook the beans in boiling water for about 40 minutes or until tender.
When they are nearly cooked, heat a generous glug of oil in a large pan.
Add the red onion to the oil and soften for a couple of minutes.
Then add the garlic.
Stir in the chard stalks and cook for a couple of minutes.
Add the chard leaves, the nutmeg, chilli powder and coriander. Stir for a couple of minutes.
Stir in the cooked beans.
Stir the stock into the tahini a little bit at a time, stirring to mix them together thoroughly.
Add to the pan, cover and simmer for about five minutes.
Season with salt and pepper.
Serve with lemon wedges to squeeze over.

Serves 2 as dinner with bread to mop up the juices

Recipe: Chard and Orange Salad


I really should call this Christmas Pudding Salad because everything apart from the chard and the olive oil was to hand because I was making Christmas pudding.

This salad breaks a couple of rules because firstly it uses allspice, which doesn’t normally get used in savoury dishes in this country (I think it gets used with lamb in Finland) and secondly because you’re not supposed to let green leaves sit in a salad dressing because they go wilted and nasty. Chard, however, has leaves robust enough to actually need sitting in the dressing for a bit – think coleslaw. If you don’t have chard to hand, kale would be excellent and even green cabbage would do. I do like the chard though, I used rainbow chard and its jewel-like colours shine out in this simple dish.

Chard and Orange Salad photo DSCN0992_zps7a71f031.jpg

150g chard
1 orange
2 tbsp flaked almonds
1/4 tsp allspice
2 tbsp olive oil

Finely shred the chard leaves and stalks and place in a large bowl.
Segment half the orange and add the segments to the chard.
Juice the rest of the orange and reserve.
Sprinkle the almonds over the chard and orange segments.
Add the allspice and olive oil to the orange juice, mix thoroughly and season with salt and pepper.
Mix the dressing with the chard.
Leave to stand for about 15 minutes before serving.

Serves 2 as a main salad.