Green chard is slightly less tender and slightly less flavorful than the red variety, but still quite delicious. Green chard is an excellent source of magnesium, potassium, iron, calcium, and vitamin K - which is the most abundant vitamin in Red Chard. It is also very strong in vitamins A, C and E, as well as being an superb source of antioxidants - such as selenium and lutein. In addition to cooking and eating the leafy green, chard stalks are edible and add texture and flavor to the dishes they’re cooked into. Chard is used much like spinach with a heavier texture, which requires longer cooking. Many cooks simply saute it in olive oil and serve it as a side dish.