Description
Red chard has bright red stems and dark green leaves with red veins. It tastes mineral and slightly sweet.
Cut into ribbons and sautéed, with a splash of shoyu, it is perfect on top of fregola or grains. The colourful stems, raw, decorate the plate.
Cut into ribbons and sautéed, with a splash of shoyu, it is perfect on top of fregola or grains. The colourful stems, raw, decorate the plate.
