Chard

Separate the leaves from the stalks and slice the stalks thinly. Fry or simmer them for about 3–5 minutes before adding the roughly chopped leaves; cook until the leaves have wilted, usually another 2–3 minutes.

Yes. Young, tender leaves work well in salads, while larger leaves and thick stalks are usually more pleasant cooked; slice the stalks finely if you include them raw.

Keep it unwashed in the fridge, loosely wrapped in a damp tea towel or in a perforated bag, and use it within a few days. Wash it just before cooking, as trapped moisture can make the leaves spoil faster.

Cooked chard is good in a frittata, a savoury tart, pasta or a soup with beans. In a simple side dish, sauté the stalks and leaves with olive oil and garlic, then finish with lemon juice.

Use spinach when you want tender leaves that wilt quickly, or beet greens for a closer match in flavour and texture. If substituting spinach, add it later and cook it for less time.

Chard is grown for its broad leaves and often colourful stalks; beet greens are the leaves attached to beetroot. Both can be cooked in much the same way, though the stalks may need longer than the leaves.

Choose bunches with crisp, upright leaves and firm stalks. Avoid leaves that are slimy, badly bruised or extensively yellowed.