Chard
Chard is a green leafy vegetable related to the Beet, but with an emphasis on the stem and large leaves. Chard is astringent when raw and best cooked pan fried or blanched, though it can be roasted and boiled, too. Chard can be grown year-round in the Pacific Northwest, making it a great addition to the garden and a major cash crop for the region.
Spanakopita- savory greens pie
