Stunning stem ribbons of pink, yellow and orange-red distinguish gorgeous rainbow chard. The stem color continues right through the leaf veining. These colors darken when cooked but the beet-like flavor sweetens some. The leaves themselves are broad and fan-like, thick, and juicy. Swiss chard shrinks a lot when cooked - a raw pound becomes about a cup cooked so plan your dishes accordingly. Lancaster Farms' organic cultivation yields very flavorful chard -and one that can also be sliced up raw for salads.
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