By Irene Hayton

Chard, also known as Swiss chard, belongs to the same family as spinach and beets. Its leaves can grow quite large—up to 6 inches across—and its stem may be red, white or yellow in color.

Swiss chard is very nutritious. It’s an excellent source of vitamins A, C, E, and K, magnesium, iron, potassium, manganese and fiber. It also contains vitamins B₁, B₂, B₃, B₅, B₆, and folate, calcium, phosphorous, zinc, biotin and protein.

Although it’s available year round, the peak season for Swiss chard is June through August, so now’s the time to take advantage of this nutrient-packed leafy green. See this month’s recipe for Steamed Swiss Chard.