Swiss chard is one of my favorite leafy greens and whenever I can get my hands on the rainbow variety I grab it. I’m not sure if it has a different taste than the regular red kind but it sure does look pretty on the plate.
Swiss chard is most often served as a side dish at my house. Usually steamed and then dressed with a small amount of butter a sprinkle of really good salt and sometimes a splash of vinegar on top. So good! If you haven’t tried a bit of acid with your chard I suggest you give it a try. Use any white vinegar, I usually use a rice wine vinegar for a light touch. I like the contrast of flavors and brightness that it gives.