Japanese Mountain Spinach (Atriplex hortensis): This rare variety of Japanese "Orach" is a mix between a chard and a spinach, although, scientifically, it is closer to amaranth.
The stem is crunchy and firm like the rib of a chard, while the leaves are soft and sweet like spinach.
Easy to grow (similar to a wild one) tolerates frost and is slow to go into seeds, providing a rather long harvest. It will provide the first leaves about two months after sowing. When cultivation on soil, if possible, choose a position that is half sun exposure, half shadow.
It can be eaten raw or boiled and sautéed, better still mixed with other leaves. Like Bok Choy or Pak choy, you can play with the differences in consistency and taste between leaves and stem.
 If you are looking to expand the winter varieties in your recipes, this is the optimal choice for you.