LATEST RECIPE: Swiss Chard Omelette

Kosher food blog

Our Founder Giorgina is quite the foodie and loves to use Swiss chard in her cooking. The word "chard" descends from the fourteenth-century French carde, from Latin carduus meaning artichoke thistle. The origin of the "Swiss" is unclear, since the Mediterranean plant is not native to Switzerland. In the Jewish religion, especially around New Year (Rosh Hashanah), Swiss chard and leeks are eaten to ‘ward off one’s enemies’.

Cooking time: 10 mins prep time, 8 mins cooking time


2 x bunches Swiss chard (stems trimmed)

4 x eggs beaten

1 x onion finely chopped (about half a cup) Salt

5 x tbsp vegetable oil

Equipment: Knife, whisk, tablespoon, medium saucepan, wooden spoon, colander, skillet

In a medium saucepan, bring an inch of water to the boil. Add the Swiss chard, cover and cook for 2 minutes. Drain thoroughly and chop it.

Beat the eggs with the sale and stir in the Swiss chard and the chopped onion.

Heat the oil in a skillet over medium heat and pour in the batter

Cook for 3/4 minutes each side.

Clare GabaComment