Swiss Chard is slightly bitter in taste. It is close to the taste of collard greens, and cooks the same as collards. The stems of Chard can be eaten, unlike the stems of collards. The best results for cooking Swiss Chard are to use a simple cooking technique, such as sauteeing, with bold seasonings like fresh garlic and crushed red pepper flakes. Swiss chard is very rich, a little portion goes a long way.You can read more about Swiss Chard at http://www.ask.com/wiki/Chard.