Use both leaves and stalks in your dish, just cook the stalks for a little longer or chop finely.
Slice into ribbons and wilt down with a dash of cream, steam with lemon and garlic, add to hearty soups and stews or bake into a lasagne or frittata.
Keep refrigerated. Wash before use.
Mother and daughter-run Purton House Organics supplies much of our fruit and vegetables, as well as organic beef, pork and eggs.