Swiss chard
Another vegetable that was not imagined as varied: chard. However, with this plant, tastes vary as much as colors.
Also called chard or even perry in some areas, this plant is a cousin of the beet ... however, it is not its root that is tasted, but its leaves and ribs. If, in autumn, you bought them flat, originating from Nice, you will find them this winter in boots, and come from Italy.
Recipe idea: Tian of vegetables, to which you will add a boot for six people.
