Chard is a leafy, vibrant vegetable which grows in a variety of colours: red, pink, white and yellow. It's also known as rainbow chard or Swiss Chard.

Swiss Chard

Chard is a versatile ingredient which can be cooked or eaten raw. The leaves can be shredded and fried to create a result similar to the popular Asian-style seaweed dish. On top of their versatility, the bright colours of both the stems and leaf veins add a splash of colour to any meal.

The taste of chard is quite unique and depends on how it’s prepared. Raw chard in salads is refreshing with a slightly bitter aftertaste, whereas cooked chard has a fglavour profile similar to spinach but more delicate. The leaves of chard contain Vitamins A, K and C.


DGM Growers are able to offer Chard 52 weeks of the year using both UK and imported crops.



  • 500g penne pasta or spaghetti
  • 4 x Italian-style sausages (or similar), chopped
  • 1 x pack 200g chard, sliced
  • 1 x medium onion sliced
  • 2 tbsp olive oil
  • 2 garlic cloves, chopped
  • 150g creme fraiche or mascarpone cheese
  • Grated fresh Parmesan
  • Salt and cracked black pepper


  1. Bring a pan of salted water to the boil and cooked the pasta until “al dente.”
  2. Meanwhile in a large frying pan, add 1 tbsp olive oil and cook over a medium heat. Add the onion and soften gently before adding the sausage and cooking until browned and caramelised.
  3. Add the chopped garlic and season with salt and pepper to taste.
  4. Add the chard to the frying pan and allow to wilt for a couple of minutes. Add in the creme fraiche or mascarpone and heat through gently.
  5. Strain the pasta and add to the sausage mix. Stir together to coat all of the pasta in the sauce.
  6. Place the pasta into a serving bowl, drizzle over the remaining oilve oil and finish with freshly grated Parmesan cheese. Serve immediately.
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