David Hare-Scott wrote:
> How do _you_ cook Swiss Chard [AKA Silverbeet] [AKA Spinach] [Beta
> vulgaris]?
>
> Do you eat the stems as well as the leaves?
>
> If both do you do them together?
>
> If separately how do you treat them dfferently?

Chard is in the beet family, not spinach.

Cut the stems from the leaves with the large portion of the central
rib. Then dice stem portions and add to soups/stew, or stir fry... or
nuke with a little butter. There are a thousand ways to prepare the
leaves, even pickled, or stuffed. The worst way to treat this
magnificent vegetable is to cook the friggin' shit out of it as in
'soul food' (a misnomer... soul food has NO soul, it's all cooked
out... soul food is typically anything cooked to death).

M-W

Swiss chard

: a beet (Beta vulgaris cicla) having large leaves and succulent stalks
often cooked as a vegetable - called also chard
---

Sheldon