It's known as Swiss Chard and it's incredibly unknown. I grew it this season and it produced brilliantly despite the generally sour weather. A leafy green that I would place (for culinary purposes) somewhere between spinach and collard greens, swiss chard is an awesome addition to any meal.
I grew rainbow swiss chard and enjoyed the look of dismay on peoples' face when I cooked it. Very simple preparation- little olive oil/butter, minced garlic, and the leaves roughly chopped go in a big pan. Add a little water (to barely cover the bottom of the pan) and cover for just a few minutes. Once it is wilted, take the lid off to preserve color and braiste ( a combination of braise and saute) until it reaches the texture of your choice.
You can also add cream, let it reduce some, and vwa-la : creamed swiss chard.
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