If Swiss chard’s intense colors remind you of beets, you’re on the right track. This Sicilian native (Beta vulgaris) is its leafy relative, found in winter farmers markets and CSAs in the winter and early spring in South Florida. Rich in vitamins A, C and K, Swiss chard has leaves that can be used like spinach, eaten raw or steamed, stir-fried or sauteed. Stems can be cooked, steamed, baked, roasted, stuffed and even pickled. Swiss chard quite literally comes in a rainbow of colors: the bright yellow, orange, pink, purple and red-hued rainbow chard called Bright Lights; crimson-veined Ruby Red or Rhubarb; red and white-striped Peppermint; and the pale-stemmed varieties. It’s easy to grow in your backyard garden, too.