Rainbow chard is a versatile ingredient that can be used in a wide variety of dishes.
Bean soup. With an identical taste and similar nutrition to the more common green stemmed chard often called swiss chard rainbow chard can be eaten raw in salads braised or added to soups stews or gratins. Repeat on the opposite side. The wide leaves taste much like spinach but the edible stems taste more like celery. Starting at the base run a sharp knife along one edge of the chard stalk to strip the leaves away.
Combine swiss chard leaves with salt pepper and two tablespoons of olive oil. The leaves taste very fresh and sometimes slightly bitter. Rainbow chard is the common name used to describe chard that has a variety of bright yellow red orange and purple stalks in each bunch. Many grocers do carry some variety of chard especially during the summer which is chards peak season.
You should end up with leaves and bare stalks. Add salt and black pepper for taste. Chard has shiny green ribbed leaves with petioles that range from white to yellow to red depending on the cultivar. Stuffed chard leaves get simmered in a light tomato sauce making any color difference of minimal concern.
Swiss chard leaves are very tender and taste like spinach. Trim the very ends of the stems and discard. Chard is a spring harvest plant. They are more flavorful than the leaves.
Rinse the chard and pat it lightly dry. Rainbow chard is a mix of colored varieties that is often mistaken for a variety unto itself. Bake for 15 minutes. Crank the heat to 4250f 2200c.
There are several varieties of swiss chard including red green yellow and a mixed variety frequently referred to as rainbow chard. But unlike traditional beets which put their energy into. Toss chopped onion and swiss chard stems in a medium bowl with a tablespoon of olive oil. The stems need a little more cooking time than the leaves so slice them off where the stems meet the leaves and add them to the recipe a bit sooner.
Separate leaves and stalk. Chard sometimes called swiss chard or rainbow chard when it sports brightly colored stalks really is a relative of the beet. The stems of swiss chard are very crunchy. A bunch will likely cost more than spinach or lettuceits typically grouped with specialty greens like kale.