Swiss chard is a nutrient-dense leafy green whose tall stalks can appear red, yellow, or white. The leaves are usually green or purplish, sometimes rumpled. Sweet as spinach, bitter as kale, chard is in the beet family, and despite the name, does not come from Switzerland.
Cut longitudinally into quarters before unwrapping. Or open by hand by peeling from the stem. When snacking, keep a paper towel handy.
Both leaf and stalk can be eaten raw, but are best separated before cooking. Sautéing removes some of the bitterness but maintains sophisticated flavor.