What chard means
Chard is a leafy green vegetable related to beetroot, grown for its large leaves and thick, crunchy stems rather than its root. The leaves are dark green, glossy and often crinkled, while the stems, or ribs, can be white, red, yellow, orange or pink. Swiss chard usually has white stems, while rainbow chard is a mix of brightly coloured varieties, and ruby chard has deep red stems. In Australia and New Zealand it is called silverbeet. Chard has an earthy, slightly bitter, mineral flavour, similar to spinach and beetroot leaves but stronger, and the stems are mildly sweet.
Because the stems and leaves cook at different rates, they are usually separated. The stems are chopped and cooked until tender, then the shredded leaves are added and cooked briefly until wilted. Chard can be sautéed with garlic and olive oil, braised, steamed or added to soups, stews, curries, risottos, pasta, frittatas, tarts and pies. The stems are good baked in a gratin with cheese sauce, a classic French dish. Chard is popular in Mediterranean cooking, for example in the sweet chard tart of Nice, and in Middle Eastern stuffed leaves.
Small, young leaves can be eaten raw in salads. Chard is easy to grow in British gardens and is available for much of the year. You will see chard in vegetable and Mediterranean recipes.