I have a real fondness for Swiss chard for two reasons. One is because the prettiness of the multi coloured stems appeals to my girly side and the other is because it's my best success story with growing veg. I can't say the taste has ever been a factor. How to describe Swiss chard? Minerally, briny, chewy perhaps, akin to kale, spinach or dandelion? I'm being unfair, I do really enjoy eating these greens, especially when I find new cooking techniques, like this one for a Moroccan salad, the stems and leaves first boiled and then fried with grated tomato and bitter, bitter olives.
