Description
A type of beet without the usual swollen root, grown for its long, succulent stalks and large leaves. The stalks may be white, pale green, red, yellow, pink, or orgawith green or red leaves.

History
More popular in Europe than in America.

Nutrition
Low in calories and minerals; good source of vitamins A and C.

Use
An interesting alternative to spinach. Prepare like spinach or beet greens. Leaves and stems cam be cooked separately or together.

Buying
Choose wide stalks with firm, bright leaves.

Storage
Wrap in perforated plastic and keep in the coolest part of the fridge for a few days. Keep away from apples, pears, avocados and most tropical fruit, which may accelerate drying and decay of chard. Good for freezing.

Preparation
Rinse. Strip or slice leaves from stalks; trim stalks and cut to suit recipe. Blanche, braise or steam. Since stems require a longer cooking time, it's best to begin cooking them first, then add the leaves; or cook stems and leaves separately. Try with garlic or nutmeg and butter. Chard's full, earthy flavors make it well-suited to rich meat dishes. In Italian cuisine, it is used in soups, stews and pasta. Chard stems have a delicate flavor much like asparagus and are prepared in a similar way. Try serving cooked stems chilled.