Chard is a leafy, and often colorful vegetable, in the beet family. However, while beets are primarily cultivated for their root (though many also enjoy beet greens), the stems and leaves are the favored parts of chard. Chard is known by a number of other popular names, including Swiss chard, silverbeet, bright lights, seakale beet, white beet, strawberry spinach, leaf beet, Sicilian beet, Chilian beet, Roman kale, spinach beet, crab beet, perpetual spinach, or mangold.

Chard has been known since ancient times and has long been popular in Mediterranean cuisine. The name chard comes from the French word carde, which refers to the cardoon, or artichoke thistle. The plant came to be known as Swiss chard as a way to differentiate it from native spinach.

It grows in a variety of colors, from white to purple, and everything in between. Often, different color varieties are grown together and packaged as “rainbow chard.” The reds, yellows, oranges, and purples all mixed together make an appealing presentation.

Chard can be beaten raw or cooked. It is most often used in salads when it is still young and tender, and sautéed or added to recipes after maturity when the leaves and stems are larger and tougher. Mature chard can also be bitter, but cooking mellows the flavor.

Like most green, leafy vegetables, chard is highly nutritious. It is rich in iron, magnesium, fiber, protein, and vitamins A, C, and K.

Here are a few recipes to help you get acquainted with this colorful vegetable.

Chard Parmesan

Chard Parmesan

Chard and Goat Cheese Frittata

Chard Salad

Jaime McLeod is a longtime journalist who has written for a wide variety of newspapers, magazines, and websites, including MTV.com. She enjoys the outdoors, growing and eating organic food, and is interested in all aspects of natural wellness.

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