Pak Choi and Chard Tips Recipe | Abel & Cole

Method 1. Pak Choi leaves are lighter and blousier. The stalk is a bit greener and more translucent. 2. Chard is shorter, stouter, with darker leaves and a chunkier stalk. 3. The real difference, though, is in the taste. Pak choi is sweeter and juicer. Think melon and cucumber. Chard, on the other hand, is richer and earthier. More akin to spinach. 4. However, they cook and prep pretty much the same. Get a sharp pointy knife. Lay a leaf flat. Carve out the stalk. 5. Pile the leaves on top of each other. Roll them up. Slice ‘em. That’s it. Slice the stalks up, too, if you like. 6. Pak choi needs a little less cooking than chard. They’re both delicious in stir-fries, steamed, swirled through a quiche, in a curry and more