Rainbow Chard is aptly named for its brightly colored stems, which range from gold, to pink, orange, red, and white. Chard is the flashy botanical cousin to spinach and beets, and it’s packed with immune-building nutrients like magnesium, potassium, iron, vitamin K, A, and C. Move over kale, rainbow chard is the hot new leafy green on the block!
Chard is irresistible when simply sautéed in olive oil with garlic, roasted red pepper flakes, and a generous squeeze of lemon juice. These versatile greens pair nicely with polenta, potatoes, white beans, and eggs, and they are a wonderful addition to soups, stews and stir-frys. The leaves wilt significantly during cooking, so don’t be afraid to start with a mountain of greens in your pot! After being stripped from the leaves, the colored stems have a fabulous crunch whether they are sautéed, sliced thinly in salads, chargrilled, or pickled.
Chard will stay fresh in a ziplock or reusable produce bag lined with a dry paper towel. Gently squeeze out air and keep the bag half open.