"Savory Chard": Chard is a green that can be white-stemmed and veined (Swiss), red (Ruby), or multi-colored with yellow, pink, orange, and red (Rainbow). It can be picked as a large leaf and cooked like spinach and other greens, or pick the tender leaves when small and immature to add to salads and sandwiches.
To cook: In a saute pan, add a tablespoon of extra virgin olive oil to coat. On medium heat, cook the chard down for a few minutes to let it wilt, while adding a dash of sea salt and freshly ground pepper to taste. Next, add a bit of cumin and freshly grated nutmeg. Then pour about half a can of chicken broth over the chard, and continue cooking for about 5 more minutes, or until tender. Tada! You could also cook with white wine and butter as a variation and freshly squeezed lemon juice.
Experiment and enjoy!