Rainbow Swiss Chard consists of bunches of bright red, pink, green and orange stems with matching colored veins streaking through the broad green leaves. These lively colors will darken when cooked but the sweet, beet-like flavor intensifies. Frilly Swiss Chard leaves shrink a lot when cooked. A whole pound could yield a mere cup so plan accordingly. Don't forget to cook the stems also. They're great first parboiled, dried well, dipped in beer batter and fried. Drain on paper toweling and sprinkle with sea salt for a fabulous finger food to serve with drinks.