Swiss chard, also called silverbeet, is a leafy green vegetable in the same family as beets and spinach, grown for its large leaves and colorful stalks. Despite the name, it isn't native to Switzerland; it's associated with the Mediterranean, where varieties have been grown since antiquity.
Both the leaves and stems are edible and can be used interchangeably in most recipes, though stems generally need a few extra minutes of cooking to become tender. Chard can be eaten raw in salads when young, or cooked into soups, stews, sautés, and dishes such as spanakopita and frittatas.
Its flavor is earthy and slightly bitter with some sweetness; a squeeze of lemon juice or a splash of vinegar balances the bitterness, and garlic, onion, and warm herbs like oregano and thyme are classic pairings.