Chard, also known as Swiss chard, is a leafy green vegetable that is related to beets and spinach. It has highly nutritious leaves and is a rich source of vitamin K, vitamin A, and nitrates. Chard has been used in cooking for centuries and has many common names, such as silver beet, perpetual spinach, beet spinach, seakale beet, or leaf beet. The leaf blade can be green or reddish, and the leaf stalks are usually white, yellow, or red. Chard is a versatile vegetable that can be eaten raw in salads or cooked in a variety of ways, such as sautéed, added into soups and pastas, or even wrapped around fish and baked. The stalks and leaves cook at different rates, so its best to remove the stems and ribs from the centers of the leaves because they can be tough and fibrous. Chard is typically a cool-season crop that grows best in the more moderate temperatures of spring and fall, but it is quite tolerant of hotter temperatures as well.