Rs. 190.00
Swiss chard (also known simply as chard) is a leafy green vegetable that is related to beets and spinach.
The crunchy stems are slightly sweet and have a similar taste and texture as Pak Choy stems. Compared to Kale, it is mild enough in flavor that it plays nicely in a variety of dishes and preparations, and is easy and quick to prepare.
Swiss chard can be sauteed with garlic or other aromatics like most green vegetables. Its leaves and stalks can be stir fried, grilled, steamed, roasted or boiled much like spinach.
To use Swiss chard raw in salads remove the stems and tear the soft leafy parts into bite size pieces. Use as the base of any salad or mix 50/50 with lettuce.
A bunch of raw Swiss chard will cook to a much smaller amount. The stalks are also thicker than the leaves so they take longer to cook. Chop the stalks into 1 inch pieces, cook the stalks first in a pan with water (1/2 cup per bunch), then add the leaves and cook until wilted.
Swiss Chard leaves are a good substitute for Spinach and the stalks for Asparagus in recipes. Young tender leaves can be eaten whole in a salad or sandwich.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 240.00
Kale is a nutritional superfood with a mild earthy peppery flavour. Tastes best steamed, sauteed or pureed for soup.
Rs. 170.00
A European delicacy, endive adds a lightly bitter piquancy to salads.
Rs. 130.00
Wild arugula has slightly thinner, darker, more sharply fluted leaves and an edgier flavor than regular arugula. The leaves are very deeply cut on this wild version. Most chefs suggest eating wild arugula raw or just wilted to truly appreciate its flavor.