While others sing the praises of kale, I am a big Swiss chard fan. I find it has a mild, sweeter flavor than other greens. And it’s versatile: I’ll add it to pasta, risotto, and soup, and I’ll sauté it or braise it with equally delicious results. Like spinach and other greens, it holds a lot of liquid, so it’s always good to serve it in a bowl. Swiss chard stems are a different color than the green leaves and come in a rainbow of colors: white, red, yellow, and even pink. Don’t discard them when cooking. Not only do they add an additional layer of texture, but the stems also offer up a dash of color to your dish. It’s best to cook the stems separately, after thinly slicing them, and adding them back to the greens just before serving. This seriously simple dish provides a colorful alternative side …