Riverford Wicked Leeks
Braised chard with garlic and lemon recipe image

Print Braised chard with garlic and lemon

Chard is best when the stalks and leaves are cooked separately. Always add the lemon just before serving as it will discolour the greens after prolonged contact. No lemon? A splash of good quality wine vinegar will work well.


  • 1 head of chard
  • 2 garlic cloves, finely chopped
  • 1 lemon


  1. Remove and discard the chard root. Strip the leaves from the stalks, washing both parts of the veg. Chop the stalk into small ½ cm dice. Roughly slice the leaves.
  2. Heat 2 tablespoons of olive oil in a pan and gently fry the stalks for 8 minutes, until they have begun to soften. Add the garlic and fry gently for 1 minute before adding the leaves to the pan. Cook on a medium heat until wilted and tender; about 5 minutes, then season with salt and pepper.
  3. Finish with a good squeeze of lemon juice to taste.
want to cook with fresh ingredients? try one of our award winning veg boxes