This leafy green comes from a variety of beet grown for its tops, not the root. Chard has a rich flavor and full-bodied texture similar to spinach. Unlike many greens, the stalks don't have to be discarded, especially if the chard is young. In fact, In Europe, the stalks are considered the best part of the plant.
Chard is rich in beta carotene, vitamin C and calcium.
Substitute chard for spinach in many recipes, especially if you want the leaves to hold up.