Rainbow chard can be eaten raw or cooked. The stems can also be eaten–we suggest using them like you would celery. Rainbow chard will “bleed” red when cooked, tinging adjacent foods a lovely shade of pink.
In the store, look for rainbow chard with a good mix of the different colors with bright green leaves and fresh-cut stems.
For maximum freshness, store rainbow chard wrapped loosely in plastic, or a plastic bag with air holes, in the fridge. Chard is an extremely perishable leafy vegetable, and should be used as quickly as possible for maximum freshness and flavor.
Prior to consumption, rinse rainbow chard in cold water to remove dirt and dust. Pat dry to remove excess moisture.
Rainbow Chard is very low in saturated fat and cholesterol. It’s also a good source of thiamin, folate and zinc, and a very good source of dietary fiber, vitamin A, vitamin C, vitamin E, vitamin K, riboflavin, vitamin B6, calcium, iron, magnesium and other minerals.