Leaf chard
Leaf chard, or erbette, is grown for green leaves used in salads when young or cooked in a similar way to spinach.
- Edible part
- 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.
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.
