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Our Elders Get Braised

Dating back to the forth century AD I was held in high regard by the Greeks and Romans for my medicinal properties. I am similar to spinach, but easier to prep and consume because my stems are edible. Often called a leaf beet, I am grown for my leaves, not my root. I come in many colors including white, red, green and even a rainbow variety, but we all turn the same darkish green when cooked. My hardy leaves keep better than spinach due to the lower levels of oxalic acid, which allows for better nutritional absorption. Our baby leaves are used in salads, while the elders get braised or steamed, and often served with lemon. Mixed with raisins, apples, pine nuts, lemon and cheese I create a traditional specialty of Nice of ten served on Christmas Eve called tourte de blettes. I will also find me combined with ham in quiche. Eaten raw, I am an excellent source of vitamins C and A. Cooked I become an excellent source of iron, copper, vitamins C, and B6. We are also used as a laxative and a diuretic. Although we share a first name, I am no relation to cheese.

What am I?

Spinach
Arugula
Chard
Amaranth

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