Chard (Beta vulgaris subsp. cicla) is a biennial, spring harvest vegetable in the same species as beetroot. The leaf blade is green- or reddish-colored. Its stalks also vary in color: white, yellow, or red.
In cooking, leaves and stalks are used. It is a great ingredient for soups and stew, or even to stuff food. You can make Chard with tomato sauce, or with pecorino cheese too. Young leaves can also be used raw, in salads, but be careful, as raw leaves are extremely perishable.
Fun fact: Chard is considered is considered as one of the most healthful vegetables, thanks to its high content of vitamins A, K, and C, as well as minerals, dietary fiber, and protein.