Swiss chard. A vegetable with large, dark leaves and fleshy ribs, mainly of a creamy white but sometimes a vibrant red. Leaves are cooked in the same way as spinach. The ribs are peeled and cut into manageable chunks and boiled or added to soups or stews. They are tender when young, stringy when old. Young beet greens.
Beetroot soup made from grated young beets and finely chopped beet leaves, soured cream (US: cultured sour cream) and hard boiled egg.
