Look at the pretty colors!
I somehow never noticed rainbow chard in the stores until I saw an episode of Emeril Green last week. It was a great recipe. The recipe didn't specify the rainbow type, but that's what he had on TV, and there it was in the store, looking so beautiful and costing no more than regular red chard.
I've never used Swiss chard stems before, so this was two firsts for me. I think I had mixed them up in my mind with rhubarb. Is it that the leaves of rhubarb are poisonous? But I mixed it up and every time I had chard, I was thinking it was the stems of the chard.It was so pretty, I almost hated to cut it up, but I did. That will be my next recipe entry.