Leaf chard
Leaf chard, or erbette, is grown for green leaves used in salads when young or cooked in a similar way to spinach.
- What you eat
- Leaves
- Named example
- Liscia verde da taglio
Try it in the kitchen
Cook the leaves for a filling with ricotta, or sauté them and serve them on toasted bread. Use smooth green cutting chard in a similar way to spinach.
Leaf chard also works in savory pies. Bonduelle’s Italian recipe uses cooked, thoroughly squeezed erbette with onion, egg and grated cheese between two pastry sheets.
Cook with it
Choose a leaf-crop type
Ask for leaf chard or erbette when the leaves are the part you want. Broad-rib Swiss chard is another useful kitchen choice, but it puts more emphasis on thick stalks.
