Swiss chard. The name doesn’t sounds very Caribbean, but Swiss chard is a common ingredient in our local kitchen where it is known as “warmus”. In other countries it is also known as chard, silverbeet or spinach beet.
When preparing Swiss chard, slice the leaves from the ribs and chop the ribs (if using) finely before adding it to a dish. The fibrous rib is edible but requires a little longer to cook.
Fresh young chard leaves can be eaten raw. Bigger leaves should be blanched, boiled, stir-fried or otherwise heated to remove the bitter taste. Its uses resemble that of spinach and kale.