Carnival Chard
Behind the Leaf
A vibrant, nutrient‑dense green built for everyday use. Carnival Chard features tender Swiss chard leaves (often with colourful stems) harvested at peak freshness for a mild, mineral‑rich flavour and versatile texture. Easy to use raw in salads when young, or quickly cooked in sautés, soups, and grain bowls. it has Vitamins K and C, and is a source of iron and magnesium. Carnival Chard shows off a little with its rainbow stems, and shines with an outstanding crunch.
Where to buy?
- 100g NETT
- Keep chilled at 4°C or below, not frozen
- Best enjoyed within 4 days of purchase
- Holds for up to 10 days if sealed and kept at constant chilled temperature
Mild, clean “green” flavour with a hint of natural minerality and subtle earthiness. Its tender leaves soften quickly when cooked; young baby leaves can be used raw for a gentler taste. Pairs well with:
- Aromatics: Garlic, chilli
- Acid: Lemon
- Dairy: Parmesan
- Fat: Olive oil
- Rinse before consumption
- Carnival Chard cooks fast and holds its colour
- Sautéed side: Quick sauté with garlic, olive oil, and a splash of lemon or vinegar; stems can be sliced and cooked briefly before the leaves
- Grain and protein bowls: Toss raw baby leaves or lightly wilted chard into farro, quinoa, or rice bowls with roasted veg and a tangy dressing
- Soups and stews: Stir in during the last few minutes of cooking for added body, colour, and nutrition
- Warm salads: Combine with warm roasted mushrooms, nuts, and a simple vinaigrette so leaves soften slightly but retain texture
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