Recipe Preserved Chard

There's nothing wrong with natural chard, especially when you know that it can be cooked in pies, soups, gratins, pan-fried recipes… there's an embarrassment of riches to choose from, and it's up to you to work out how to combine them.

Blettes au naturel
Preparation time:
around 30 min
Heat treatment time:
Shelf life:
12 months
Community rating:


Number of persons: Several
  • 1.5 kg chard
  • Salt

Recommended products

We recommend: Jars Le Parfait Super > Jar - 0,25 l (Diameter : 70)


  • Wash, peel (score the lower part of the stalk and pull upwards to remove the filaments) and chop the stalks.
  • Blanch for 2 minutes in boiling water, then cool immediately in cold water.
  • Leave to drain for a few moments, then place the pieces in the Le Parfait Super jars. Cover to within 2 cm of the rim with boiling salted water at around 20 g per litre.
  • Close and heat immediately for 1h15 at 100°C.

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