Also referred to as Swiss chard, this member of the beet family is grown for its crinkly green leaves and silvery, celerylike stalks. The variety with dark green leaves and reddish stalks (sometimes referred to as rhubarb chard) has a stronger flavor than that with lighter leaves and stalks. There's also a ruby chard, which has a bright red stalk and deep red veins. Rainbow chard has stalks that come in a bevy of colors including pink, orange, red, purple, white with red stripes, ivory with pink stripes—the list is endless. Chard is available year-round but is best during the summer. Choose it for its tender greens and crisp stalks. Store, wrapped in a plastic bag, in the refrigerator for up to 3 days. The greens can be prepared like spinach, the stalks like asparagus. Chard, a cruciferous vegetable, is a good source of vitamins A and C, as well as iron.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

Next Up

In Season: Swiss Chard

This leafy green is in season and ready to bring nutritional goodness to your table.

Market Watch: Rainbow Chard

My CSA box is erupting with gigantic bunches of this leafy green veggie. This variety of Swiss chard has fluffy, tender green leaves and edible stems bursting with color and flavor.

Off the Beaten Aisle: Rainbow Chard

Chard, sometimes called Swiss chard or rainbow chard (when it sports brightly colored stalks), really is a relative of the beet. Find out how to use it here.

Mini Crustless Quiches Will Have You Craving Swiss Chard

... even if you've never eaten it before.

From the Sidelines to a Starring Role: Swiss Chard Makes a Main Dish

Take the Chopped Dinner Challenge and make this recipe for dinner tonight. You'll feel like you've become a winning Chopped competitor in your own home.

Related Pages