Chard is a vegetable grown for its large leaves, and often for its thick, colourful stems as well. Cooks also call it Swiss chard.

Chard Chard is是 a vegetable grown for its large leaves一種因為大片葉子而種植的蔬菜, and often for its thick, colourful stems as well也常常是為了它粗粗的、彩色的莖。Cooks廚師 also call it也稱它為 Swiss chard瑞士甜菜。

The leaves cook a bit like a stronger spinach — they wilt in a pan — and the stems are thicker, more like pale celery, so they need a little more time. The stems may be white, red, yellow, or mixed (people say rainbow chard).

The leaves葉子 cook a bit like a stronger spinach煮起來有點像味道較重的菠菜 — they wilt in a pan下鍋會軟掉 — and the stems are thicker而莖比較粗, more like pale celery比較像淡色的西芹, so they need a little more time所以需要多煮一點時間。The stems莖 may be white, red, yellow, or mixed可能是白色、紅色、黃色，或混合各種顏色 (people say rainbow chard人稱之為彩虹厚皮菜)。

You eat both parts; you do not grow it for a round root. That round root is beetroot, a close plant but a different crop. Though actually, chard and beetroot are family in the garden, which is why the leaves can look related.

You eat both parts你兩個部分都吃, you do not grow it for a round root不是為了圓圓的根來種它。That round root那個圓圓的根 is beetroot是甜菜根, a close plant but a different crop是近親植物但是不同的作物。Though actually不過其實, chard and beetroot chard 和甜菜根 are family in the garden在植物學上是親戚, which is why the leaves can look related這也是為什麼葉子看起來會有點像。

It is a kitchen word, not a rare one, but you will meet it more in recipes than in everyday small talk. It has nothing to do with the wine Chardonnay, even though that name is sometimes shortened to Chard.

It is a kitchen word這是廚房裡用的字, not a rare one不算罕見, but you will meet it more不過你比較會 in recipes than in everyday small talk在食譜裡而不是日常閒聊中遇到它。It has nothing to do with它跟 the wine Chardonnay夏多內葡萄酒沒有關係, even though that name is sometimes shortened to Chard即使那個酒名有時候會被簡稱為 Chard。