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.
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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.