Swiss Chard

Swiss chard has a very earthy-green taste to it, the same as beet greens. Beets and Swiss chard are actually basically the same plant, with one just being bred with an emphasis on roots and the other bred with an emphasis on greens. Typically used cooked or fresh.

Swiss chard are associated with potential anti-inflammatory antioxidant and anticancer properties.

https://www.researchgate.net/profile/Magda-Gamba-2/publication/343430131_Bioactive_compounds_and_nutritional_composition_of_Swiss_chard_Beta_vulgaris_L_var_cicla_and_flavescens_a_systematic_review/links/609e79a4458515c2658ed320/Bioactive-compounds-and-nutritional-composition-of-Swiss-chard-Beta-vulgaris-L-var-cicla-and-flavescens-a-systematic-review.pdf?origin=publication_detail&_tp=eyJjb250ZXh0Ijp7ImZpcnN0UGFnZSI6InB1YmxpY2F0aW9uIiwicGFnZSI6InB1YmxpY2F0aW9uRG93bmxvYWQiLCJwcmV2aW91c1BhZ2UiOiJwdWJsaWNhdGlvbiJ9fQ