Rainbow chard kicks Swiss chard up a level - in both looks and flavor. Bunches of what is sold as "rainbow chard" are actually a mix of Swiss chard, red chard, and golden chard. It has the mineral edge of Swiss chard, the earthy sweetness of red chard, and the mild nutty flavor of golden chard.
How to Buy and Store Rainbow Chard
Look for rainbow chard with a good mix of the different colors with bright green leaves and fresh-cut stems. Avoid bunches with yellowing or wilting leaves or browned stalks. Buy big bunches and store them wrapped loosely in plastic in the fridge.
How to Cook Rainbow Chard
Rainbow chard is great to sauté or stir-fry. For the most even cooking, remove the colored ribs/stems from the leaves, and then chop the stems and start cooking them before you add the leaves.
Sweet, tangy, and creamy things help temper the mineral edge of all chard. A bit of balsamic vinegar, a squirt of lemon juice, or a bit of crème fraîche or goat cheese are all fabulous with chard.
No matter how you cook rainbow chard, remember that it has some red chard in it and will "bleed" red when cooked, tinging adjacent foods a lovely shade of pink.
Try these delicious recipes with rainbow chard: