Swiss chard is the ostentatious one in the produce aisle. You can’t miss its big bright red or green leaves attached to a rainbow of stalks — they’re like the Vegas showgirls of the vegetable world. Available from spring through the fall with a peak from June through October, look for Swiss chard with crisp stalks and vibrant leaves. Chard is an excellent source of vitamins A and C; it is slightly sweet with a subtle bitter bite and can be kept in the refrigerator for about two days. It can be used interchangeably with other greens, but is great steamed for just a few minutes so that it retains the color and nutrients that it likes to flaunt.