Kay wrote:
In article , Miss
Perspicacia Tick writes
Is Swiss chard the one that's related to the beetroot, or the
other
which looks more like a brassica?

It's related to beetroot and has a broad central white rib.

I like the midrib cooked separately, but my children always resisted
it, though to my mind it's one of the blandest of vegetables. Is this
a common experience?

--
Mike.