OK, Sorry for not being on here to answer the question, but between my work, the party we had on the fourth, and CHC on the confuser, I haven't had a chance to get on here.

Chard, often called Swiss Chard, is the plant that beets were developed from. The entire plant is edible.

It comes in many varieties, Swiss chard, Rainbow chard... The main differences are the shape and color of the stems/ribs, and if the leaves are flat or curly.

They are good fresh/raw in salads when small, but the leaves continue to be tender even when large (over a foot wide and 2 feet long).

Most people in the US eat the chard as greens. My favorite recipe for this is:

For 4:

1 1/2+ lb chard leaves.
6 to 8 slices bacon, cut into small pieces
2 garlic cloves, either grated, chopped, sliced, or put thru a garlic press, depending on how much garlic flavor you will want in each bite
juice of 1 large orange (about 1/4 cup)
Salt (sea salt, Kosher salt, or non-iodised)

Cut off the stems and center rib of the chard, and tear into 2 inch pieces. Wash well. (The best way I have found is to put the cut leaves in a tub, sink or bucket, and cover with water. Swish the leaves around in the water, remove to another tub by lifting the leaves, not by pouring the water and leaves out. Repeat this process until there is no more dirt at the bottom of the tub. May take just once, and may take several times)Do not dry the leaves after you take them from the last rinse.

In a large stockpot, render the bacon slowly. Add the garlic and saute till you can just barely smell it.

Add the chard. You just take them from the final rinse water, and shake them a couple of times, and put them into the pot, a handfull at a time. Sprinkle with a bit of salt. Let wilt, then add more as you get room in the pot. This will all cook down to about 4 to 6 cups. Add the orange juice, adjust for seasoning, serve.

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Chard has a very mild flavor; like baby spinach, even when mature. I have yet to find any bitter tasting, like other greens. When perfect, the leaves are quite thick (may be 1/2 of a cm thick) and crispy. If yours is slightly wilted, they will perk up very quickly in cold water.

The stems and roots can be cooked as above, or used as a veg in stews. They taste like beets.

The season for fresh chard is Feb thru frost - so as late as October or November in some places.

In Europe, the greens are fed to the stock; they only eat the ribs and roots. Our stock loves the entire plant.