Beautiful “Bright Lights” Rainbow-colored Chard. Use as you would spinach in cooking. Chard and beets come from the same genes; only one was bred for the top and the other for the root. Stems can be cooked too, but need more time than the leaves. I like to sauté the chopped stems with onions in olive oil until soft, then add chopped leaves and cook until soft. Season with salt & pepper. Great in lasagnas, omelettes, pastas.