BY CHERAMIE SONNIER
Pick up a bundle of Swiss chard at a local farmers market this week. A pretty vegetable, Swiss chard has crinkly, dark green leaves on a celerylike stalk that, depending on the variety, can be silvery, reddish, bright red, purple, orange or lots of other colors.
It is a member of the beet family, according to the food reference book, “The New Food Lover’s Companion.” Swiss chard is a good source of iron and vitamins A and C.
Prepare its leaves like spinach and its stalks like asparagus. Refrigerate, wrapped in a plastic bag, for up to three days.
Here is a Swiss chard side dish that could be served as a warm salad.