Here’s a list of leafy green substitutes for Swiss chard: Spinach is mild in flavor but more delicate in texture, the stems are soft and edible. Great replacement in soups, stews, sauteeing, fillings, salads and stir-fries. Kale is also slightly bitter taste in raw form yet is a more fibrous texture than Silverbeet. The stems are very tough, it's ideal to cook them seperately. Also great in soups, stews, sauteeing, fillings, salads, and stir-fries. Collard greens have a slightly bitter taste and a tougher texture than chard. The stems are also tough. They are commonly used in Southern cooking. Beet greens are the leaves that grow on top of beets. They have a slightly sweet bitter taste and a similar texture to silverbeet. The stems are similar to chard in texture and density. These may leech red coloring when cooked. Mustard greens have a peppery, slightly bitter taste and a more fibrous texture than silverbeet. Great in soups, sautees, stir-fries, and salads. It's important to note that each of these substitutes will have its own unique flavor and texture, so you may need to adjust your recipe accordingly.