Chard (or "Swiss chard")

Swiss chard is a tall leafy green vegetable with a thick, crunchy stalk that comes in white, red or yellow with wide fan-like green leaves. Chard belongs to the same family as spinach and shares a similar taste. Both the leaves and stalk of chard are edible. Chard is absolutely packed full of nutrients and is an excellent source of Vitamins A, K, C, B1, B2, B3, B5, B6 and E as well as potassium, iron, fibre and calcium.

The leaves, once separated from the thick stalk, can be treated like spinach: the stalks should be cooked for a little longer.

Chard and Courgette Frittata

Serves 4

2 tbspn sunflower oil
4 x Eggs
1 x small onion, finely chopped
1/8 ts Pepper
1 x small clove garlic, minced/pressed
1/4 ts dried basil
large bunch Swiss Chard
1/4 ts oregano leaves
1 x small courgette, chopped
2oz grated Parmesan cheese

Strip chard leaves from central stalk. Shred the leaves and chop the stalk. Heat oil in a wide frying pan over medium heat. Add onion, garlic,chard stalks, and courgette. Cook for a couple of minutes and then add the chard leaves. Continue to cook, stirring ocasionally, until vegetables are soft (about 5 minutes). Remove from heat and let cool slightly. Beat eggs lightly with pepper, basil, and oregano. Stir in cheese and vegetables. Pour into a greased 9-inch pie pan. Bake at 180C for 25 to 30 minutes or until puffed and brown. Serve hot.

Recipe from www.recipesource.com