After separating the leaves (use them for something else, a good starting place is blanched greens), trim the stems and cook them in generously salted boiling water for about four minutes. Then, to make sure the vibrant colors pop, shock them in an icewater bath. Let the stems cool and dry before tossing them in dressing -- we love the Lemon Citronette that's part of the Market Salad with Poached Chicken from New York City restaurant Navy. You can up the color (and flavor) quotient even more by pairing the chard with rainbow carrots. Simply boil the carrots a little longer -- about seven minutes -- before tossing them in dressing.