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A leaf vegetable of the goosefoot family, known since ancient times in the East, Also called silver beet, kale, Swiss beet or spinach beet. In effect it is two vegetables in one, since the leaves may be cooked as greens, and the white stems may be cooked like celery. The flavor of chard is often compared to the delicate flavor of asparagus. Select Well-colored, firm, crisp-leaved chard. Store in vegetable compartment or plastic bag and use within 2 days. 1 pound serves 2. Serve Hot, as a vegetable with meat, poultry or fish; or as croquettes, fritters and in soufflés. Complimentary Condiments and Flavors Dry mushrooms, ham and tongue, hard-cooked eggs, rosemary, chives, parsley, celery and butter.
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