I agree that the maturity of the plants is likely key to finding a chard that can pass for spinach. That's why I'm planning on planting quite densely and harvesting leaves when small--about the size you'd see baby spinach in the stores. This should keep the stalks small too--which in mature chard to me tastes like celery but with a pungency to it.
I'll look into the Egyptian spinach, I should also try the New Zealand spinach again--I tried it many years ago and I don't recall being a big fan.
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