Swiss Chard
Scientific Name: Beta vulgaris L. subsp. cicla
Country of Origin: Mediterranean

Swiss chard is a plant from Greece and is in the same family as beets. The stems grown in a variety of colors, from red to orange, yellow, and white. The young leaves are best for fresh eating and the larger leaves and stalks are best for cooking. They are a very good substitute for spinach or broccoli. The tender leaves can be used for salads, sandwiches, sautés and soups, while the fleshy leaf ribscan be prepared much like celery or asparagus.

Recipe
Chickpeas & Swiss Chard with Poached Eggs