Swiss chard is the white-stemmed variety. Chard also comes in golden, red and rainbow colors. Traditionally, American cooks focused on the leaves (see ediblephoenix.com/greens) but the stems are also edible—and are actually preferred in many European cuisines. They can be roasted, served in a gratin or even pickled. An easy way to use them is to simply chop the stems and cook them before adding the greens, or to use them in soups and other waste-reducing recipes such as the Any Vegetable Risotto.