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Eye-popping red, yellow, orange, or white stalks signal freshness.
This somewhat salty relative of the beet is a top source of vitamins A and C. And one cup of cooked Swiss chard delivers more than 20 percent of your daily quota for iron.
Fresh ideas: "The stalks and the leaves are edible," Green says. To soften the leaves, blanch them by immersing in boiling salted water for a few minutes; then sauté with olive oil and garlic and toss with golden raisins. Or wrap seasoned fish fillets in the blanched leaves and bake. For a side dish, cook the stalks: Chop each into three or four pieces and boil in water with a squeeze of lemon juice for five minutes. Toss with olive oil and Parmesan; then broil for 10 minutes.