I tried eating some raw Swiss chard—it was tolerable, and the texture of the stalks is like celery but better, but I definitely prefer the taste cooked. Someone with less tolerance for bitter would probably have hated it.
I tried eating some raw Swiss chard—it was tolerable, and the texture of the stalks is like celery but better, but I definitely prefer the taste cooked. Someone with less tolerance for bitter would probably have hated it.