Swiss chard—along with kale, mustard greens and collard greens—is one of several leafy green vegetables often referred to as “greens”. It is a tall leafy green vegetable with a thick, crunchy stalk that comes in white, red or yellow with wide fan-like green leaves. Not only can you sauté them but you can eat them raw in a salad, freeze them for later in the winter for your winter soups, you can also put them in a beautiful vase to showcase there colorful stalks and deep green leaves.