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Also known as Swiss chard, leaf beet, spinach beet, and seakale beet, this leafy green vegetable is related to the sugar beet and has large, tough leaves that taste a little like spinach, but slightly sweeter. Younger leaves can be eaten raw in salads; the fleshy stalks are usually cooked separately, as they take longer to soften. Chard is packed full of vitamins and minerals and should be briefly boiled or sautéed to retain as many of these as possible.
