Spain’s forgotten supergreens: chardas, grelos and more

For this story, we step outside our familiar Costa regions. Spain is known for paella, tapas and jamón, but if you look more closely at the markets and kitchen gardens, you’ll discover a world of supergreens that are barely known outside the country. Of course, we all know the artichoke, which I wrote about earlier this year. But here, I’m talking about vegetables that were once the daily staple of farmers and labourers. Today, however, they feel almost exotic. Chardas, grelos, cardo — these are forgotten supergreens that reveal just how rich Spanish cuisine really is.

Chardas: the coastal leafy green

Chardas — or Swiss chard, as we would call it — can be found all across the Mediterranean. Large green leaves with sturdy veins, used in both stews and soups. Spaniards often eat it with chickpeas or potatoes, a simple, nourishing dish that once featured on the table almost every day. Its flavour is earthy and slightly bitter, but add garlic and olive oil and it turns into a vegetable that feels instantly familiar.

Grelos: a Galician secret

In Galicia, in Spain’s green north, much revolves around grelos — the young shoots of certain brassicas. They have a distinctive, slightly peppery flavour and are often used in the famous lacón con grelos: ham, potatoes and grelos in a hearty stew. For Galicians it’s pure nostalgia; for the rest of Spain it’s a culinary discovery.

Cardo: the thistle that became edible

Cardo, or Spanish cardoon, is a vegetable related to the artichoke. You eat the stalks, which need long cooking to lose their bitterness. In Aragón and Navarra, cardo often appears on the Christmas table, served with an almond sauce. It’s one of those vegetables you have to get to know, but it rewards you with a flavour unlike anything else.

A kitchen full of character

What these forgotten Spanish supergreens have in common is that they need no embellishment. They tell the story of a time when food had to be nourishing rather than luxurious. Today, they’re valued for their unique flavour and nutritional benefits: rich in fibre, vitamins and minerals. Superfood avant la lettre — but straight from the field.

Why we shouldn’t forget them

In a world where we keep seeing the same vegetables on supermarket shelves, chardas, grelos and cardo are a reminder of the diversity of Spanish cuisine. They invite us to experiment, yet also keep us close to tradition. Taste them, and you’ll understand why grandmothers cooked with them — and why they deserve a place back on our plates.