Swiss chard can also be known as leaf beet, seakettle beet, and spinach beet.

The word "Swiss" was used to distinguish chard from French charde or chardon by nineteenth century seed catalogues publishers and the name stuck. Chard is very popular among Mediterranean cooks but the first varieties have been traced back to Sicily. In the US the leaves are valued while European cooks value the stalks.

Chard packs a huge amount of vitamin A and it is naturally high in sodium. Chard is also really high in other minerals as well, i.e., calcium, iron, magnesium, phosphorus and potassium.

What do I do with it?

Uses: Chard can be used in place of spinach in any recipe, although chard will need to be cooked a bit longer
To prepare: Chop up and cook as required. The stalks and leaves can be separated so that the stalks can be cooked a little longer than the leaves.
To cook: Swiss Chard can be eaten raw in a salad, lightly steamed or fried. The key is to not overcook it as it can turn in to a rather unappetising slime if overcooked!

Wilted Swiss Chard with Garlic
Swiss chard, coarsely chopped
3 tablespoons olive oil
2 cloves garlic, crushed or finely chopped
Salt and freshly ground black pepper to taste
Fresh lemon juice to taste
Wash the greens in cold water.
Remove the stems and chop into one-inch pieces. Set aside.
Stack the leaves and roll them into a scroll. Cut across each scroll until all the greens are prepared.
Heat a skillet or frying pan medium-high heat. Add olive oil and chopped stems. Sauté 5 minutes. Add garlic and sauté an additional 15 seconds.
Add the wet chard one hand full at a time. Stir after each addition. After all the greens have been added, immediately cover with a lid. Allow the greens to cook or wilt about 5 minutes. They should be wilted and still bright green in colour.
Remove the lid and continue cooking over high heat until all the liquid has evaporated, about 2 to 3 minutes. Season with salt and pepper to taste. Serve immediately with a squeeze of lemon juice, if desired