Traci Arellano
- Jun 21, 2019
- 2 min read

Rainbows & Unicorns

Rainbow Swiss Chard will have you seeing unicorns! It is the most luscious, delicious green I have ever eaten. I would not steer you wrong here. Do you lean towards the more cheffy side of cooking when you are in your own kitchen preparing meals for family, friends or yourself? Rainbow Swiss Chard will make you look like a chef rockstar! It can be a most welcomed culinary substitute for celery and spinach in your kitchen arsenal. It grows easily in a patio pot or backyard garden and is rarely bothered by pests.

Rainbow Swiss Chard raw doesn't really taste like celery; although it is pretty mild on the tongue. The stalk has the crunch and texture of celery and actually has a more pleasing, sweet taste (in my humble opinion)...and it is absolutely beautiful. Shown here are the red purpley-ended ribbed stalks, but if you bury into the center, my stalks have a orange-peachy coloring as well.

The rich leafy greens are a wonderful accompaniment to spinach or outright substitute in all your recipes. We put it in our pasta dishes (shown below), calzones or as a sauteed side-dish. I haven't put it in a cold pasta salad or on a chicken salad sandwich yet, but they will be my next experiments. A simple saute of the massive leaves with olive oil, pepper and a dash of hot pepper flakes (if you like it a little spicy) is phenomenal. Oddly, swiss chard has a naturally salty taste to it, so not much added salt is needed.