Swiss chard (Beta vulgaris subsp. vulgaris) is a leafy green vegetable closely related to beets, with tender dark green leaves and crisp stems ranging from white and yellow to orange, pink, and deep red. Colorful blends are commonly sold as rainbow chard, and although stem colors vary somewhat in phytonutrient composition, all varieties provide vitamins, minerals, carotenoids, and polyphenols. Swiss chard has a mild, earthy, slightly bitter flavor that becomes sweeter when cooked. The leaves cook quickly like spinach, while the stems benefit from a few extra minutes of cooking. Both are edible and versatile in soups, stews, sautés, grain bowls, omelets, frittatas, and pasta dishes.