So, what did I do with the rainbow swiss chard?
After sauteing, I mixed the grassy vegetables with 4 eggs and about a cup of milk and stuck the whole thing in the oven.
40 minutes later:
SOUFLE! Very French.
The purple, yellow, and green really was very pretty.
And despite the grassiness, it was tasty. Even Allen agreed. Combined with tomatoes and bread it made a very yummy dinner.
So, that's my rainbow swiss chard story. Success!