Lightly savoyed, green or bronze leaves with stems of gold, pink, orange, purple, red, and white with bright and pastel variations. Makes vivid color on your table. The colors are richest at full maturity, when cooked mature leaves and stalks have a flavor that is milder than cooked spinach, and packed with nutrients
The succulent leaves of Swiss chard can be used much like spinach. You can even use the big ones to wrap “cabbage” rolls. The colourful stems can be cooked like asparagus. Enjoy the small leaves in salad.