rainbow chard is a sexy but shady vegetable that you need to grow & make pies with

Posted by on Sep 23, 2015 in Home | 20 Comments

Tall and striking with an elegant spine of vivid colour…rainbow chard (Beta vulgaris var. cicla) is the sexiest leaf vegetable in the garden. From the Chenopodiaceae family with relatives such as silver beet and beetroot, there is just NO excuse for not growing it. The fact that it tolerates shade (much like other leafy greens and root vegetables) is one of its best qualities. Most veggies need full sun (around 6-8 hours of sunlight a day) but chard can take around 3-4. Just be aware of not over watering when you’re growing in shaded areas. So don’t panic if you don’t have the perfect north or north-east facing backyard or balcony…chard is your friend! It is also perfect for beginner gardeners; easy to grow with an endless harvest over time. The more you harvest, the more it grows…win/win. As chard grows vertically, it is a productive leafy green when you don’t have lots of space. This is a favourite annual vegetable of mine that is in my garden every year. Check out my previous post for planting rainbow chard here.

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What to do with rainbow chard? Treat it the same as spinach, so I usually wilt it or cook it with anything I feel like (stems and all). Sometimes I will throw young leaves in a salad however you are better off cooking chard (in whatever way) to break down the cellular structure to maximise its many nutritional benefits. Here is one of my favourite ways…

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R A I N B O W   C H A R D   &   G O A T S   C H E E S E   P I E S

:: makes 2 pies

Small bunch of rainbow chard or silver beet, chopped (including stems)
2 tablespoons finely chopped dill
½ tablespoon finely grated lemon rind
120g crumbled goats cheese
2 eggs, lightly beaten
Black pepper
Filo pastry
50g melted butter for brushing

Set your oven to 200 degrees. Combine all ingredients in a bowl and mix together. Lightly grease a baking dish with a little of the melted butter. Place 1 sheet of doubled over filo pastry (brushed with butter) on the bottom of the baking dish then repeat this again. Pour the spinach mixture over then cover with 1more doubled over filo pastry sheet (brushed with butter) then repeat this again. Trim the pastry and moisten the edges together with butter and crimp. Insert the tip of a knife to poke a hole in the centre for air to escape. Cook for about 30 minutes or so until golden. Enjoy! :: Jem x

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20 Comments

  1. Gourmet Getaways
    September 30, 2015

    Hehe!
    Sexy and shady… sounds like one interesting vegetable 😉
    Jokes aside, I love chard! I actually didn’t realise it likes the shade… no wonder my silver beet, rhubarb etc never does well. I will have to correct that as nothing is growing in my shady patch at the moment.
    Your filo pie looks delicious!!
    Thanks for sharing
    Julie
    Gourmet Getaways

    Reply
    • lostinutensils
      September 30, 2015

      Thanks Julie…chard is pretty damn tasty and handy. As long as the shady space still gets some sun, it’ll be right as rain 🙂

      Reply
  2. Lorraine @ Not Quite Nigella
    September 30, 2015

    Ooh that is great to know! Not that I can garden for the life of me but I know friends do and that’s always good to suggest to them. Delicious looking pie too! 😀

    Reply
    • lostinutensils
      September 30, 2015

      Yep, leafy greens are our friends when we don’t have perfect sun conditions…spread the word!

      Reply
  3. Sherry m
    September 30, 2015

    Oh yes I love chard. And rainbow chard is so very pretty. I was just reading your comment about the netting you have over your whole yard! Wow that must have taken some effort. Clever idea Living near a park and a creek we have all manner of birds and animals including pythons. Never a dull moment around here.

    Reply
    • lostinutensils
      September 30, 2015

      It’s really to keep our cats in Sherry but keeps possums out. It kind of threw our little ecosystem into chaos for a while as birds couldn’t eat some insects etc…but it has adapted now as nature does. I would probably live in a compound if I had pythons…I know they have their place but snakes freak me out!

      Reply
  4. Function 9
    September 30, 2015

    These pies look delicious and from a very good looking plant 🙂

    Reply
  5. emma
    October 1, 2015

    Such a delicious looking vegie pie – rainbow chard is lovely, I prefer it actually to kale, although it doesn’t get as much air play.

    I’m thinking feta cheese might be a good sub too?

    Reply
    • lostinutensils
      October 1, 2015

      That would be perfect Emma, I also often make it with feta as I usually have that one on hand. Even though I eat quite a bit of kale and it grows well, chard is just as nutritious. Many leafy are more nutritious than kale…just a marketing ploy with a ‘superfood’ title!

      Reply
  6. e / dig in hobart
    October 4, 2015

    I think of silverbeet as ‘tall dark and handsome’ 😉
    I had some last night, steamed lightly with some green peas and then tossed in pasta with some walnut oil, lemon juice, black sesame seeds and toasted walnut chunks. walnuts go so well with silverbeet.
    but your crisp and flaky pie looks light and delicious. I shall give it a go for sure!

    Reply
    • lostinutensils
      October 5, 2015

      Lol…dark and mysterious 🙂 That pasta dish sounds absolutely divine, I don’t think I’ve paired silver beet with walnuts but it makes perfect sense and I’ll be stealing that idea now!

      Reply
  7. Nicole - Champagne and Chips
    October 11, 2015

    Oh my, I love this title. Those pies look pretty damn sexy too. I don’t know that I’ve ever tried rainbow chard…have to remedy that.

    Reply
    • lostinutensils
      October 11, 2015

      Thanks Nicole 🙂 It’s a yummy plant that makes yummy pies!

      Reply
  8. Cathleen @ A Taste Of Madness
    December 13, 2015

    This looks delicious! I wish I had this today!

    Reply
  9. Nagi@RecipeTinEats
    December 18, 2015

    Those pies look absolutely delectable! I’d have one of those any day.

    Reply
  10. Sam Rutherford
    April 9, 2016

    Yum, those pies look delicious. Will need to make these…

    Reply
    • lostinutensils
      April 9, 2016

      Thanks Sam, let me know how you go with them. Happy cooking!

      Reply

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