Swiss chard is in the spinach family, but it grows all summer (spinach can’t take the heat). That’s the bunch of large, dark green leaves with a long stem. The crunchy stem is delicious, so don’t throw any part of the chard away. The red and yellow stems are rainbow chard, and the one with the broad white stem is called Argentata. They don’t taste very different from each other. The simplest way to prepare Swiss chard is to chop it into 1″ pieces and sauté in a hot frying pan with onions and garlic in olive oil.
Chard is ridiculously good for you, high in vitamins and minerals like vitamin K, vitamin A, vitamin C, magnesium, manganese, potassium, iron, vitamin E, dietary fiber, calcium, vitamin B2, vitamin B6, protein, vitamin B1, zinc, folate, and niacin.