Imagination in the kitchen knows no boundaries when transforming the green leaves of spinach or chard into a magical dish. Just look at the simplicity of spinach with raisins and pine nuts, often paired with ham.
Spinach and chard are from the same family, chenopodiaceae, as is the nascent quinoa, also known as rice of the Incas. They are highly prized in popular cuisine and especially in haute cuisine, where their intense green chlorophyll is highly valued, and contrasts nicely with the red colour of ham. The bitter vegetables contrast well against the salty sweetness of a fine ham cured in the cellars. The origin of chard is linked to the Mediterranean coast, with Catalonia, Murcia and Valencia as the major producers.
Cataluña, Murcia and Valencia