Chard

Chard is a leafy green vegetable with a slightly earthy and minerally flavour that becomes richer and more complex when cooked over fire. The stalks are firm and crunchy, while the leaves soften and develop a subtle sweetness when grilled or charred. When exposed to heat from a BBQ or fire pit, chard leaves wilt and caramelise, creating a smoky depth that pairs beautifully with fresh herbs or a splash of vinegar to brighten the dish. The stalks can be treated like a vegetable in their own right, grilled until tender or used to add texture to salads and sides. When selecting chard, look for vibrant, unblemished leaves and firm, brightly coloured stalks. Avoid any leaves that appear wilted or yellowing, as freshness is key to achieving the best flavour and texture. Chard stores well in the fridge if wrapped loosely in a damp cloth or paper towel and placed in a perforated plastic bag. It is best used within a few days of purchase to maintain its crispness and nutritional value. In BBQ contexts, chard is incredibly versatile. It can be cooked whole on the grill, used as a wrap for other ingredients, or chopped and tossed with charred vegetables. Its ability to withstand direct heat without disintegrating makes it a great choice for adding green, smoky notes to your fire-cooked meals. Experiment with finishing chard with a drizzle of good quality olive oil, a squeeze of lemon, or a sprinkle of sea salt to enhance its natural flavours.