Chard [Rhubarb]

This stunning vegetable is highly versatile. The leaves and stalks should be cooked separately, or the stems cooked a few minutes longer than the leaves as they are firmer. Wash then cut the stalks from the leaves and leave whole or chop, as required. Also known simply as 'chard', Swiss chard has large, fleshy, tender, deep-green leaves and thick, crisp stalks.

Although they're unrelated, chard is similar to spinach, but with a stronger, more tasty flavour, similar to samphire in our opinion.