In season winter through early spring, swiss chard is enormously versatile and grows well regardless of soil type, daylength, or temperature, though it flourishes most in full-sun. While younger leaves can be eaten raw in salads, boiling and blanching mature chard reduces its bitterness. The stalks and ribbing of chard leaves are brilliant in color: red, orange, yellow, pink, and white. Here are two recipes celebrating the bounty of the vegetable — one cooked, one raw.