A member of the beet family, Swiss chard has broad, green, somewhat glossy leaves. Its wide stems are usually white or red but are sometimes yellow, pink and multicolour. The leaves and stems are often prepared separated. The leaves can be cooked just like spinach and have a similar but somewhat more earthly flavour. Good in egg and cheese dishes, the stems have a slightly stronger flavour and must be cooked longer.
In the Philippines, it is called as pechay.
Image from: http://www.gourmetrecipesforone.com/