On Wed, 29 Apr 2015 16:56:31 -0700 (PDT), Kalmia
> wrote:

>Swiss chard - where are you?

In the shops or in general?

IMO the main thing that gives chard it's characteristic taste is the
oxalic acid. Spinach would probably be the next most commonly
available vegetable with oxalic acid, or maybe sorrel/sheep's sorrel
(if you can find it).