Swiss Chard

Also called Chard, Leaf Beet, Seakale Beet, Silver Beet, White Beet, Spinach Beet

A part from its infuriatingly unfathomable name, Swiss chard is just about perfect, if you ask this cook: unusually versatile, mild yet earthy, sweet with a slightly bitter undertone, and texturally variable to suit your needs. If you like spinach and beets you’ll adore Swiss chard. It is, in fact, a beet that has been encouraged by plant breeders to grow up (while its twin grows down) and produces large leaves and fleshy stalks, rather than a bulbous root. These stalks resemble thin, flattened celery and may be a pale celadon color or vivid scarlet (in the variety called rhubarb or ruby chard. The leaves have a texture and color similar to spinach, but are considerably wider and usually quite flat. The two parts are generally cooked separately, each in numerous ways.