Native to the Mediterranean (not Switzerland, as its name would suggest), chard makes the perfect filling for phyllo dough pies like hortopita, and it pairs beautifully with pine nuts, artichokes, or lentils. The stems, a vibrant rainbow of reds, pinks, whites, and yellows, are hard and fibrous, but become tender and delicious when grilled or pickled. Its shiny leaves are at home chopped raw in a salad, but can also hold up against long simmers and braises without falling apart or dissolving into mush. They're wonderful in a soup or simply sauteed, but my favorite way to serve this green is to combine softened chard with onions, mushrooms, sweet corn, and chilies in adobo. The result: hearty, smoky, vegetarian Swiss chard tacos that are hard to stop eating—and surprisingly easy to respect.