Chard

Chard is sold in bunches and 500g is a lot of chard. While not expensive, I needed ideas to use it – fast,  as it does not have a long shelf/fridge life. 

🥬 Garlicky Chard with Sesame & Lime

How to:

  • Separate chard stems and leaves; slice stems thinly and shred leaves.

  • Sauté stems in sesame oil with garlic and a pinch of chili flakes.

  • Add leaves and cook until just wilted.

  • Finish with soy sauce, a squeeze of lime juice, and a sprinkle of toasted sesame seeds.

🍚 Chard & Rice Stir-Fry with Ginger

How to:

  • Cook or use leftover rice.

  • Sauté garlic, grated ginger, and chard (stems and leaves).

  • Add rice, splash of soy sauce, maybe a little mirin or vinegar.

  • Optionally add spring onions or chopped coriander.

🥟 Chard Pakoras or Fritters

Crunchy bites as a side or starter.

How to:

  • Mix shredded chard with chickpea flour, cumin, coriander, salt, chili, water to make a batter.

  • Fry spoonfuls until golden.

  • Serve with a soy-lime dip or yoghurt-tahini sauce.

🍲 Chard Coconut Curry (dry style)

For a warm, earthy side dish.

How to:

  • Fry mustard seeds, cumin, garlic, and ginger.

  • Add chopped chard stems, then leaves.

  • Stir in a little coconut milk, reduce until mostly dry.

  • Season with lime juice and salt.

Fermenting Chard:

  • Chard ferments a bit faster than cabbage — 5–7 days at room temp, then refrigerate.

  • Because chard has a lot of water, press it down firmly — or use a small fermentation weight.

  • It’s normal for the colour to intensify or the brine to turn pinkish with red-stemmed varieties.

 🔥 Garlic & Chili (Classic Eastern European twist)

  • 1–2 cloves sliced garlic

  • ½ tsp chili flakes or 1 fresh red chili, sliced

  • Optional: ½ tsp caraway seeds
    → This gives a kimchi-kraut hybrid feel.

🌿 Lemon Zest & Coriander Seeds (Bright & Citrusy)

  • Zest of ½ unwaxed lemon

  • 1 tsp lightly crushed coriander seeds

  • A bay leaf or two adds depth

🧄 Cumin, Smoked Paprika & Garlic (Warm & earthy)

  • 1 tsp ground cumin or lightly crushed whole seeds

  • ½ tsp smoked paprika

  • 1 garlic clove, minced
    → This version is lovely alongside grilled meats or added to grain bowls

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🌸 Rose Petal & Pink Pepper Fermented Chard

Dried rose petals bring a light, floral elegance to fermented chard without being perfumey, especially if balanced with citrus or spice. Here’s a delicate, slightly romantic variation — lovely as a condiment for soft cheese, grilled lamb, or couscous.

🧂 Ingredients

  • 500 g shredded chard
  • 10 g sea salt flakes (2% by weight)
  • 1–1.5 tsp dried edible rose petals
  • ½ tsp pink peppercorns, gently crushed
  • Zest of ½ small orange (or lemon, if you prefer sharper)
  • Optional: 1 small bay leaf

🥣 Instructions

  1. Shred the chard (including stems if tender).

  2. Weigh and mix with the salt, massaging until moisture releases.

  3. Add rose petals, zest, pink pepper, and bay leaf.

  4. Pack tightly into a jar, pressing down to submerge everything in its own brine.

  5. Use a fermentation weight or clean stone, and cover loosely.

  6. Ferment at room temp for 5–7 days, tasting from day 4.

  7. Once tangy enough, refrigerate and use within 2 months.

🌟 Serving Suggestions

  • Stir into yogurt with a little honey and mint (like a savoury raita)

  • Top labneh, feta, or grilled halloumi

  • Add to wraps with falafel or roast veg

  • Toss into warm lentils with olive oil

🌿 Thyme in Fermented Chard – Pairing Suggestions:

Thyme works beautifully in fermented chard, especially if you’re aiming for a Mediterranean or French-style flavour profile. It gives a subtle herbal note without overpowering the greens. Here are some variations to use thyme as part of a seasoning mix:

💡 How Much Thyme?

  • Fresh thyme is stronger than it seems: use ½–1 tsp chopped leaves per 500 g chard.

  • Dried thyme is more concentrated: start with ¼–½ tsp.

Thyme holds up well to fermentation, but the flavour softens — it won’t be medicinal or overpowering.

🍋 1. Lemon Zest, Thyme & Garlic (Fresh + Bright)

  • Zest of ½ lemon

  • ½–1 tsp fresh thyme leaves (or ¼ tsp dried)

  • 1 small clove garlic, thinly sliced
    → Beautiful with grilled fish or chickpeas.

🧄 2. Thyme, Mustard Seed & Bay (Savory & Preserved-style)

  • 1 tsp yellow mustard seeds

  • 1 bay leaf

  • ½ tsp dried thyme
    → This tastes like a Provençal pickle. Try it in a sandwich or with charcuterie.

🌶️ 3. Thyme & Chili (Herby + Warming)

  • ½ tsp thyme

  • ¼ tsp chili flakes or a thin slice of fresh red chili
    → Excellent as a topping for creamy cheese or labneh.

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