Rainbow chard is like two vegetables in one; the stalk and the leaves. The leaves taste like a slightly milder spinach, and the stalk is crunchy with a sweet beet-like flavor. Rainbow chard earns its name from the brightly colored stalks, which are naturally pink, yellow, red, orange, and white. This colorful green also packs a punch with high antioxidant, nutrient and vitamin levels!
Rainbow chard is wonderful sautéed, as the star of a salad or added to smoothies. Try sautéing chopped stalks and leaves with butter, pine nuts, raisins, and garlic, then finish with a squeeze of lemon
Keep rainbow chard in a perforated bag in the crisper section of the refrigerator. Sometimes hearty greens have quite a bit of dirt and grit on them, but no worries! Simply fill a large bowl with cold water, add the greens and swirl vigorously. After the dirt and sand has fallen to the bottom, spin greens in a salad spinner or gently dry with paper towels.