There are several varieties of swiss chard including red green yellow and a mixed variety frequently referred to as rainbow chard.
Jagerbomba. Trim the very ends of the stems and discard. Position two racks in the upper and lower third of the oven. Chard is a spring harvest plant. Chard sometimes called swiss chard or rainbow chard when it sports brightly colored stalks really is a relative of the beet.
When bunches of rainbow chard are available theyre easy to spot among the leafy greens in a produce market. 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. Add salt and black pepper for taste.
Toss chopped onion and swiss chard stems in a medium bowl with a tablespoon of olive oil. The leaves taste very fresh and sometimes slightly bitter. The wide leaves taste much like spinach but the edible stems taste more like celery. 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.
Chard has shiny green ribbed leaves with petioles that range from white to yellow to red depending on the cultivar. Rainbow chard is a mix of colored varieties that is often mistaken for a variety unto itself. 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.
Rainbow chard with onion ginger and pepper uses aromatics and spices to tame the sometimes bitter or metallic edge of chard. Separate leaves and stalk. 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. Rinse the chard and pat it lightly dry.
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. Repeat on the opposite side. Combine swiss chard leaves with salt pepper and two tablespoons of olive oil. Crank the heat to 4250f 2200c.
Many grocers do carry some variety of chard especially during the summer which is chards peak season. Rainbow chard is a versatile ingredient that can be used in a wide variety of dishes. Bake for 15 minutes. You should end up with leaves and bare stalks.