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A noble yet under-appreciated vegetable, swiss chard is related to spinach and beets, its dark green leaves and crunchy stalks provide more vitamins and minerals than almost any other green, yet it will grow almost anywhere and tolerate neglect. Chard is a very popular vegetable in Provence and is much appreciated by Mediterranean cooks who use it in the famous italian "Torta Pasqualina", pastel de Pascua, or pastel de Acelgas, a savory tart which is perfect for brunches or picnics. Of course, Swiss chard can also be enjoyed in a simple salad with balsamic vinegar and olive oil, and it also goes very well in lentil and chick-pea casseroles.
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