Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
I find that the plants of these genres are quite interchangeable from a culinary perspective.
Many people like to use the tender young leaves raw in salads, something I don’t much care for. Some folks like these in soups.
For me, these vegetables are typically sautéed/stir fried.
Best of luck.
Six+ years ago the Oprah magazine had a fantastic recipe for Swiss chard and red lentil soup. It might be worth a try.
A totally not-that-serious guide to highway troubles.
10 Things to Do When You're Lost on a Road Trip
3 No-Cook Summer Dinners
Julia Child Advice to Live By
We're Rolling Out the Best