A Bunch of Rainbow Chard. The new, young leaves are very tender right now.
As beautiful as it is easy to prepare & to cook with, it can replace Kale, Spinach, or any other leafy green in any recipe. It's a breeze to prep & to use, both the leaf + the stem are edible. Chard is proof that healthy, beautiful, and delicious can exist in the same sentence.
Try it in afrittata, or make "chips". Want to hide if from picky eaters? Try layering whole leaves of Rainbow Chard in place of Spinach in Lasagna to give your children a vitamin + mineral boost they won't notice.
If you find you can't use a bunch in a week, Rainbow Chard is easily frozen. You can freeze the leaves whole (no blanching required) & easily slice it when frozen to use in meals. The stems can be chopped up separately and frozen, to be used later in soups just like Celery.