Rainbow Swiss Chard consists of bunches of bright red, pink, green and orange stems with matching colored veins streaking through the broad green leaves. These lively colors will darken when cooked but the sweet, beet-like flavor intensifies. Frilly Swiss Chard leaves shrink when cooked a whole pound could yield a mere cup so plan accordingly. Make a chard and bean soup, a chard gratin with black olives, mild provolone and breadcrumbs or a skillet of chard braised with tomatoes, garlic and anchovies to swirl with pasta.Swiss Chard stems are also great boiled, battered, then deep-fried to serve with cocktails. And dont neglect to throw sliced Swiss Chard leaves into your juicer or salad bowl - the sweet/mineral tang is pleasant and earthy, never bitter.