I love Swiss chard. Love it, love it, love it. I love the thick but tender texture of the fresh green leaves, the slightly earthy taste they carry, and the fresh bright flavor of the amazingly white stems. Since the stems take longer to cook than the leaves, I like to cut the stems out and start cooking them first so they're tender by the time the leaves wilt. Then I use them in pasta, with gnocchi, or simply sauteed.
While Swiss chard is my favorite, there are many other chards - mainly red chard and yellow (or all mixed together and dubbed "rainbow chard") - that capture others' loyalty.
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