10/23/2026
Rainbow Swiss chard is super versatile. The leaves cook quickly and are great sautéed with garlic and olive oil, added to soups, stews, curries, or stirred into pasta and rice dishes. The thicker stems can be chopped and cooked a bit longer—perfect for stir-fries, gratins, pickling, or roasting. It’s also excellent in omelets, quiche, lasagna, and stuffed dishes, or lightly wilted as a spinach substitute.