What vegetable is this in my veg box this week? And how the heck is it eaten?

[Callimanco]

My veg box has gone too middle class for me. I thought this was rhubarb when I first spied it in the box but now I am wondering if it's some sort of spinachy thing? Chard? How do I eat it, and what with? It is very pretty...

Last week they sent khol rabi and that was a challenge enough.... still got half of it rotting in the veg drawer

Forgot the picture!

Chard is delicious!

A picture might help for identifying though...

Your picture didn't attach but i'll play. Is it okra?

X post.
That is indeed chard

It's rainbow chard. Treat roughly like spinach / greens.

Looks like Swiss Chard to me the Devil's own vegetable

No idea what to do with it. Hoping it doesn't appear in my veg box any time soon...

Rainbow chard. We had some from the garden tonight in a chard, chickpea, tomato and chicken dish. Similar to spinach, but doesn't cook down quite as much. Good in stir fries or just a side dish.

Rainbow chard looks pretty, grows like a weed but it basically inedible.

That's chard. Much nicer than kohlrabi! Goes with eggs or cheese. We often roast it (bit of olive oil, salted pepper, med oven for 10 mins) as a side veg. Use to do it in a gratin with potatoes that was lush before we had a child with a milk allergy (riverford recipe probably).

Keep meaning to plant some in the veg patch, it's attractive and easy to grow.

You need.to.cook the stalks more.rhan the leaves but the leaves act a lot.like spinach. I like it and grow some in my garden

Chard is pretty much the only vegetable that I don’t like. Can be made vaguely palatable stir fried with garlic and well seasoned.

Use the leaves as greens, they can be a bit tough sometimes so I put in soup.

I use the stems like celery, slice finely as a base for dishes with onions and garlic.

I grow it at home as i never end up using a full pack of celery.

Thankyou, the gratin recipe sounds lovely. At least now I know what it is I can look up recipes. I think it might be a step too far for the kids though - as was the kohlrabi....!

Leaves easier to use than the stalks - leaves can be used anywhere you’d use spinach etc, stalks take a bit more cooking.

Stalks as celery/base is a good call. Kohlrabi ‘the cabbage turnip’ was a no for us - no wonder they fed it to cattle in the 19th c. I hear you can slice kohlrabi finely and dress it and it’s great in some salads though

Oooh kohlrabi. I discovered this one day in a Thai recipe. Very thinly sliced with pak choi and carrots and flash fried. Top with a Thai ish soup and noodles with chicken/prawns and spring onions. Winner.

It's actually really nice. Like apple texture, but savoury. Nice in homemade coleslaw.

We know it as silverbeet in NZ, I think it's called Chard over here. Lightly steamed, it's lovely.

meera sodha has a good rainbow chard sag aloo recipe here
www.theguardian.com/food/2020/jan/27/ofm-20-best-potato-recipes-meera-sodha-chard-saag-aloo

Khol rabi is good in stir fries for a bit of crunch or grated raw with apples and carrots in a slaw type salad. My veg refuse will eat most veg if it is in a slaw inc radishes and cabbage.

*Veg refuser

Chard is my favourite vegetable. I like it stir fried with ginger and a tiny bit of chilli, salt and pepper.

could one substitute kohl Rabi for mooli/daikon in a recipe - I have a few Korean recipes that call for mooli but they're massive and always seem to waste over half of the thing....

Add the Swiss chard to bacon and bean soup, or chop finely and add a layer to potato gratin, or to a potato and sausage or potato and ham layered bake.

I always find it tastes earthy and dirty, even when washed thoroughly. I usually stir fry with garlic and butter or steam. The gratin sounds good, as it might hide the earthy flavour.

Oh, now I know why our veg box rhubarb was so rubbish 😳