Des blettes. Swiss chard. It has many names, both in French and in English. We're growing some this summer.
(I guess it's prettier in color than in monochrome.)
And we are cooking some too. I like it with cream. And also with a little Dijon mustard mixed into the cream sauce.
It's a lot like spinach. Sometimes I think I like it better.
Serve it with hard boiled eggs and steamed potatoes.