Swiss chard may be the most ubiquitous of the winter greens at the market. It’s easy to love the way it looks, since it comes in bright red and yellow as well as the standard green. I have had trouble finding a recipe I like for chard, however. The most success I’ve had is shredding up the leaves in a minestrone, but it felt wasteful not using the stalks. At Al Di La they have grilled swiss chard stems on the menu, which sounds intriguing (but not so intriguing that I actually ordered it). Someone once suggested to me that I saute the stems with a little bit of sugar, but that turned out pretty cloying — the stems are sweet enough as it is. I think I prefer my greens on the bitter side.