Roasted Ruby Chard


This rainy Saturday morning we headed to Brockley Market down in southeast London to check out what all the hype was about. As we approached the collection of tents and vans sitting in the carpark next to Lewisham College, we were welcomed by the bustle of cheerful banter and food preparation. More importantly, the smell of beautiful food cooking away on the griddles permeated the air all around. If first impressions count, this market definitely pleased us well within the first minutes.

We took a hike around the market and after a marathon of exclamations and gasps, we finally bought ourselves a batch of organic vegetables: broccoli, spinach and ruby chard.


This is gonna sound stupid but we’ve never had chard of any kind before, although we’ve heard it seems to be somewhere between spinach and curly kale, but slightly sweeter. With this new stash of gorgeous ruby chard, we prepared a little dish that would hopefully do justice to its good looks. Following the recipe on Let’s Make Something Awesome, this is how we cooked one of the most delicious vegetables we’ve eaten in a while! So simple to do and yet so incredibly yummy; it was sweet, savoury, crispy, fresh and nutty.

  • Olive oil
  • Salt and pepper
  • Soy sauce/ Lime juice


1. Turn on the oven to high grill. Then, wash the vegetables well, and shake off the water as best as you can, but don’t go crazy with getting them completely dry. 2. Lay them out on a baking sheet in a single layer, using two sheets if necessary. Then, season them lightly with a drizzle of olive oil, and a sprinkle of salt and pepper. roasted_ruby_chard2

3. Once the oven is nice and hot, pop the veggies in. Take them out once the leaves have started to char slightly, and immediately sprinkle them with a small amount of soy sauce or lime juice before serving.


This is our new favourite vegetable in the kitchen! We’re sure it could be yours too.

p.s. Don’t forget the recipe card! Save it, print it, pin it!

x, K

roasted ruby chard


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