Isn’t it beautiful? And chock full of nutrients, too.
Like all Swiss chard varieties, it’s best to separate the stalks from the leaves and cook them separately (or at least for different amounts of time), since the stalks require a longer cooking time. I used this in a stir-fry with other seasonal vegetables, tofu, and a spicy sauce (which I meant to write down the ingredients for, but I forgot. Sorry!). Check out this fun greens guide for some red chard recipe ideas, too.

Is this stuff not gorgeous? I love the vibrant-colored stalks of Swiss chard on display at my local farmers market these days. Beautiful!
They taste just like their plain old white and green counterparts, which is to say, not bad. Plus leafy greens are super healthy for you, no matter the color of the stalk.