Sesame Street and Sam Kass say we should eat our colors, but dark, leafy greens are an often neglected and misunderstood “anytime food”. Kale can be tough and bitter and collards are reduced to gray-green slime if overcooked. Swiss chard, now overflowing at the farmers’ market and on seasonal menus, is a good alternative because it’s flavor is milder and it cooks quickly (think sauteed spinach). Most importantly, chard can be downright delicious when prepared well.