Rainbow chard is available year round. Look for fresh green leaves and firm stalks with no signs of wilting or discolouration.

Look for rainbow varieties of chard at farmers’ markets or farm shops ... Drain again and pack into freezer bags, then label and seal. Cook from frozen. The stem is often steamed and served ...

For this one, I used Rainbow chard or you could swap it for Swiss chard, spinach or any other softer green. Or use a hardier green like kale or collard and cook both the leaves and stems a bit longer.