Chard

Swiss chard, also known as Beta vulgaris subsp. vulgaris, is a leafy green vegetable that belongs to the amaranth family, Amaranthaceae. It is closely related to beets and spinach, and its leaves have a similar taste to spinach and a texture similar to celery when cooked. The term "Swiss" in its name is something of a misnomer, as the vegetable is not Swiss in origin but rather was first described by an 18th-century Swiss botanist. In Hebrew, Swiss chard is known as סלרי עלה (seleri aleh). In French, it is called bette à carde, in German Mangold, in Italian bietola da costa, and in Spanish acelga. Swiss chard is known for its highly nutritious leaves, which are rich in vitamins A, C, and K, as well as magnesium, iron, and calcium. The vegetable is typically sold and consumed with both the leaves and stalks, which come in various colors including white, yellow, and red. It can be prepared in a variety of ways, including steaming, sautéing, or eating it raw in salads.