Pak Choi and Chard Tips

Cooking time
Serves4 people
Vegans

The Laurel and Hardy of Leafy Greens. Here’s how to tell them apart and how to prepare them for delicious dishes.

8 ratings

Ingredients

  • Chard
  • Pak choi

Pop 'Chard' or 'Pak Choi' into our Recipe Index for delicious dishes made with these delicious greens. Our Chilli Chard Rice with Buttered Cashews comes highly recommended!

Buy the ingredients to start making your own
Add Ingredients To Basket

Method

1. Pak Choi leaves are lighter and blousier. The stalk is a bit greener and more translucent.
2. Chard is shorter, stouter, with darker leaves and a chunkier stalk.
3. The real difference, though, is in the taste. Pak choi is sweeter and juicer. Think melon and cucumber. Chard, on the other hand, is richer and earthier. More akin to spinach.
4. However, they cook and prep pretty much the same. Get a sharp pointy knife. Lay a leaf flat. Carve out the stalk.
5. Pile the leaves on top of each other. Roll them up. Slice ‘em. That’s it. Slice the stalks up, too, if you like.
6. Pak choi needs a little less cooking than chard. They’re both delicious in stir-fries, steamed, swirled through a quiche, in a curry and more
Shopping List
Add main ingredients to basket
Ratings
Close
Favourites

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop
Please enter a nickname for yourself:

Rate