Beautiful colours with a zesty taste. Swish chard is a lovely seasonal vegetable that takes little to prepare.

I like chard for its colour; the vibrancy tempts me to buy it whenever I walk by. If I’m lucky, there’ll be a rainbow available.

Not everybody likes chard, as it can have a somewhat bitter taste. Blanching it before frying it helps remove that bitterness. Though, it still tastes like chard.

Enjoy your vibrant goodness.

Fried Lemon Chard


  1. 400 g
  2. 40 g 8 teaspoon
    juicedFresh Lemon
  3. 25 g 6 teaspoon
    extra virginOlive Oil
  4. ¹⁄₂ teaspoon


  • large pot
  • medium pot
  • strainer
  • stove


  1. Bring about 4l of water to boil in a large pot and remove it from the heat.
  2. Blanche the mangold by adding it to the pot and leaving it for 2 minutes.
  3. Drain the mangold and add to a smaller pot. Turn the stove to high heat.
  4. Add the olive oil and salt to the pot. Let it fry for five minutes, stirring occassionally.