Chard is perhaps most commonly referred to as Swiss chard (which is one varietal), and it’s related to beets. Chard greens look similar to beet greens, but unlike beets, the root of chard is inedible. The green leaves have a grooved, bumpy texture running up a colorful, thick stem. Both parts are edible, but they do cook at different rates. This green vegetable also goes by many other names, including Bright Lights, Chilean beet, mangold, perpetual spinach, Roman kale, silverbeet, spinach beet, and white beet.