Rainbow chard is essentially a beet without the root. Instead, it features large leaves and colorful stalks. The color of the chard you eat doesn’t determine the taste—more so, which part of the chard you eat does. Its leaves are mild, earthy and just a tad bitter.
The same rules apply to every variety of chard: keep an eye out for crisp stalks and firm green leaves. Refrigerate rainbow chard unwashed for up to three days. You can cook chard leaves similar to how you would cook collard greens, and the stalks like you would asparagus. Remember: steam or sauté, don’t boil (unless you want to lose all flavor!).