Types of Cooking Greens — From Collard Greens to Turnip Greens

By Molly Watson, About.com Guide

Red chard is like Swiss chard but with red stems and ribs. The chard-beet connection (they are extremely close relatives) really comes forward and gives red chard an earthier flavor than Swiss chard. Use as you would Swiss chard, but be ware that red chard will "bleed" a bit red and can stain lighter colored dishes and vegetables pink.