Swiss Chard is tricky to get a hold of in the shops, and so I've decided to buy one, because, if nothing else it's pretty. I seem to have a bundle of colours, pink, orange and white. I already know the white ones are least likely to bolt, though I'm flummoxed as to why it's the case.
Does anyone have suggestions on what I can do with it now though? I know it's a relative of spinach, but boiling it and making it into soup just seems wrong.
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