Highly nutritious green vegetable with all white ribs and dark green leaves. This variety is missing oxalic acid which give is less of a “chard” flavor and more similar to spinach. All parts are edible. I like to remove the ribs and saute them with onions and garlic for a few minutes. Then add the greens to wilt them. Also makes a delicious hot dish. Young leaves are delicious in a salad.
Bunches are approximately 12 oz.