These lively bunches of Swiss Chard have deep crimson stalks that bleed right into the veining. The flavor hints at both beets and spinach with its sweet/mineral-y tinge. Stew the broad, crinkly leaves in chicken broth & water with a few smashed garlic cloves, a minced anchovy or two and a couple pear tomatoes. Season, cover and cook down till melted. Sprinkle with freshly grated Parm before serving. Swiss Chard stems are also great battered and deep fried. And dont neglect to throw sliced Swiss Chard leaves into your juicer or salad bowl.