CHARACTERISTICS: Swiss chard stands out for its green color due to the large and long fleshy leaves that compose it, as well as white stems called pencas. The flavor of chard is similar to that of spinach, although it is a little softer.

CULINARY USES: This vegetable is usually cooked by cooking and then served as a single dish of seasoned boiling, as garnish for other dishes or sautéed as an ingredient of a scrambled together with other foods.

COMMON NAME: Chard |  SCIENTIFIC NAME: Beta vulgaris |  ORIGIN: Mediterranean |  FAMILY: Chenopodiaceae