Swiss Chard ?

[SweetSilver]

De-stem, rinse (don't dry) and chop, then sear it on high heat in oil or grease with garlic for one minute. Squeeze fresh lime juice liberally just before serving.

Recipes from Provence often use the white chard in very interesting places.

I also prefer the white, myself, as I don't like how the color drains in the rainbow varieties. The stems on the white (sometimes called French) chard are big and tender for eating.

Chard can be an acquired taste. DH doesn't like it, either. Also, it reheats badly, I think. Blech! So I only make enough to eat immediately.

 

[coppertop2014]

The ultimate best food ever is a baked Swiss chard wrap. Look it up. Basically it's blanched chard stuffed with a goat cheese potato onion mixture baked, then with a oil and olive vinaigrette to top it off.

 

[Fluffnpuff]

I fix chard in two ways. Blend it up raw in a "green smoothie". If you are unfamilar with green smoothies it's basically raw greens blended up with some sort of juice/coconut water and fruit to cover up the strong taste of the greens. The 2nd way i fix it is to steam it.