While others sing the praises of kale, I am a big Swiss chard fan. I find it has a mild, sweeter flavor than other greens. And it’s versatile: I‘ll add it to pasta, risotto, and soup, and I’ll sauté it or braise it with equally delicious results. Like spinach and other greens, it holds a lot of liquid, so it’s always good to serve it in a bowl.
Swiss chard stems are a different color than the green leaves and come in a rainbow of colors: white, red, yellow, and even pink. Don’t discard them when cooking. Not only do they add an additional layer of texture, but the stems also offer up a dash of color to your dish. It’s best to cook the stems separately, after thinly slicing them, and adding them back to the greens just before serving.
