Swiss Chard

There are several varieties of Swiss Chard including, red, green, yellow and a mixed variety frequently referred to as Rainbow chard . The wide leaves taste much like spinach, but the edible stems taste more like celery. The stems need a little more cooking time than the leaves, so slice them off where the stems meet the leaves and add them a bit sooner.

Substitute equal amounts of spinach OR mustard greens OR Black (Tuscan) kale

1 lb swiss chard = 4 cups stems + 5-6 cups leaves
1 1/2 cups cooked stems + 1 cup cooked leaves