Rainbow Chard, Plain and Simple

“Rainbow” chard, a market name for multicolor cultivars, can be used in any recipe calling for chard, but this one is designed particularly to display the bright stem pieces in their forest of deep green, fleshy leaves. The many hues, which lighten when cooked (yellows and pinks, in particular), hold color better steamed than cooked other ways. Serve at room temperature or chilled. Toss leaves with lemon juice at serving time, not before, or they will turn drab.