Chard

Rainbow chard is incontestably the most colourful thing we have growing on the farm, and thankfully there’s always some to be found all year round, whether under cover in the winter or lined up in the fields during summer. Its stems come in candy-striped pink, magenta, red, yellow and at least three different kinds of orange, making our veg beds look like paint palettes. 
Swiss chard might not be as photogenic, but its white stalks are thicker than the rainbow kind, and, for the uninitiated, that’s by no means a bad thing (they’re so juicy and sweet!).

Chard is perhaps more suitable as a standalone vegetable in side dishes, than incorporated into meals like you might true spinach, but you can easily do so, just make sure to add the chopped up stems ahead of the rest of the leaf, which will cook much more quickly.
 
Try sautéing your chard for a Catalan inspired dish with caramelised red onion, capers, raisins and pine nuts.