Chard (in French, blette) has been around for thousands of years and likely originated in the Mediterranean, where it was in heavy culinary rotation until spinach came along.
The taste depends on which part you eat, though not so much on which color. The large, firm leaves are mild, sweet, earthy and just slightly bitter; on the whole, it’s a bit milder than spinach. The stalks - which can be white, yellow, red, purple, pink, striped and so on - resemble flat celery with a sweet taste slightly reminiscent of beets.
Perfect for your gratin, your tarts or any autumn recipe... Try it for a new taste!