Creamy Spiced Chard Recipe

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  • Vegetarian



Taken from The Great British Vegetable Cookbook by Sybil Kapoor (£25; National Trust Books)


  • 340g/12oz Swiss chard
  • 3 tablespoons sunflower oil
  • 1 onion, finely diced
  • 1 clove garlic, finely diced
  • 1 small Thai red chilli (or to taste), finely diced
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • 1 small stick cinnamon, halved
  • 340g/12oz ripe tomatoes, peeled and diced
  • 55ml/2fl oz crème fraîche
  • salt


  • Prepare the chard, as described on page 200. Thickly slice the stems, set aside, and then thickly slice the leaves. Set aside

  • Set a wide pan on a medium-low heat. Once hot, add the oil, followed by the onion, garlic and chilli. Fry gently for 10 minutes, or until soft and golden, then mix in the spices. Cook for 5 minutes, then stir in the white chard stems. Continue to fry for 3 minutes

  • Peel the tomatoes by placing them in a bowl. Make a small nick in each tomato, cover with boiling water and leave for 2 minutes. Drain, peel and roughly chop. Mix the tomatoes into the chard. Increase the heat slightly, and boil briskly until the tomatoes form a thick purée

  • Stir in the crème fraîche and 250ml/9fl oz boiling water to form a sauce. Season to taste with salt, bring up to the boil, then simmer for 25–30 minutes, or until the chard stems are almost tender. Add the chard leaves and cook for a further 7 minutes, or until tender. 

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