Swiss chard is a leafy green vegetable with red or green stems and dappled leaves from the same family as beets and spinach. Despite what the name may tell you, it comes from the Mediterranean, not Switzerland. Similar in nutrient density to kale, Swiss chard has a mild flavor. Its leaves are more tender and quicker cooking than kale, making it a great weeknight swap. To prep chard, wash thoroughly, then cut the stems from the leaves. The stems can be cut into sticks and roasted or even pickled for a nutritious snack. The leaves can be rolled and chopped finely, or left whole to use as wraps. You can also chop the stems thinly, like you would celery, and sauté with the leaves, making sure to cook the stems longer.