Per Unit. 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 assertive (or, as some think, bitter) flavour. Different types of chard have different coloured stalks and ribs – some are white, some are golden-orange, and some are red (called ruby or rhubarb chard), and there’s even rainbow chard. However, there’s very little difference in taste for all chard variations.