If you haven't been to the farmers market lately, you may be surprised to see a splash of color amid the bounty of winter greens.

Rainbow chard, with the colored stalks of red, yellow and white, is in abundance, capturing the interest of local chefs and home cooks.

Highly nutritious, chard is high in vitamins, A, C and K. Its leaves have a robust taste and are a good source of calcium, iron and fiber.

Chard, whether it's rainbow or Swiss, is used a lot like spinach and is chopped for use in salads, soups and pasta dishes. But unlike spinach, chard's leaves are sturdier, and the stalks can be chopped and cooked.

And, of course, the color adds a nice touch to dishes.

Former Fresnan Megan Terzian, an avid home cook who now lives in San Francisco, likes chard's chewy texture and its versatile leaves.

"The leaves are more substantial and hold up well compared to spinach," she says. "It is able to absorb a lot of the flavor you are cooking it in."

Terzian adds chard in salads, and she also steams it and sautes it in a little olive oil and garlic.

"It is simple and easy and makes for a perfect side with any meal," she says. "Plus, rainbow chard has a beautiful color, which is enticing for many."

Tara Hamilton, owner of Organic Fresno, 903 Parkway Drive in Fresno, uses chard in several dishes, including a vegetarian wrap and a breakfast burrito.

Much like spinach and eggs blend well together, so do chard and eggs, Hamilton says.

"You fold them together inside a crepe and its has a real punch," Hamilton says. "It has a very nice taste."

Farmer Mike Smith sells rainbow and Swiss chard at Kaiser Permanente Fresno Farmers Market, 7300 N. Fresno St., on Wednesdays from 8 a.m. to 1:30 p.m. He says there is not a huge taste difference between the different colors of chard.

"What we find is that people use the different colors together," Smith said. "And because it is so high in vitamins and minerals, a lot of people like to use it for juicing."

You also can find rainbow and Swiss chard at the Vineyard Farmers Market on the northwest corner of Shaw and Blackstone avenues. The market is open on Saturday mornings, 7 a.m. to noon, and on Wednesdays, 3-6 p.m.

Farmer Tracy Garcia, of Angel's Produce Farms, sells chard at the Vineyard and likes to use it as a side dish.

She chops the chard, sautes it in olive oil, garlic and onion until soft. She seasons with salt and pepper and adds sliced mushrooms, and sautés until mushrooms are cooked. Just before serving, she adds sliced grape tomatoes and a sprinkle of parmesan cheese over the top.

"It is a side dish, but it really could be a meal," Garcia says. "It is simple and tastes really good."

Chard Stuffed with Goat Cheese and Lentils

2 tablespoons unsalted butter, plus more for greasing the baking dish

8-10 large Swiss chard leaves (roughly 2 bunches)

2 tablespoons kosher salt, plus 1 teaspoon for the stuffing

2 cups cooked brown rice

1 cup (packed) spinach leaves, chopped

8 ounces goat cheese, at room temperature

1 cup cooked green lentils

1/4 cup chopped mint

1/4 cup chopped basil

1/4 cup extra-virgin olive oil

1/2 teaspoon fresh ground black pepper, plus extra for seasoning

2 cloves garlic, minced

1 26-ounce jar marinara or tomato-basil sauce

3/4 cup grated Parmesan

Preheat oven to 400 degrees. Butter a 9-inch by 13-inch glass baking dish and set aside.

Cut the stem from the center of each chard leaf, and cut each leaf in half lengthwise (you'll get four wraps per leaf, depending on size). Trim the ends from the leaves to create a straight edge. Use 2 tablespoons of the kosher salt to salt a large pot of water and bring to a boil over high heat.

Add the chard and cook for 10 seconds; remove and rinse in cold water to stop them from cooking further. Roll out the leaves and drain on paper towels.

In a medium bowl, combine the brown rice, spinach, goat cheese, lentils, mint, olive oil, 1 teaspoon salt, 1/2 teaspoon pepper and garlic. Season with additional salt and pepper to taste.

Spoon the filling onto the end of each chard leaf and roll up like a jellyroll.

Spread about a cup of the marinara sauce on the bottom of the buttered baking pan. Line the rolls, seam-side down, across the pan, in a single layer. Spoon the rest of the sauce on top and cover with the Parmesan.

Dot with butter and bake until the cheese begins to brown and the rolls are heated throughout (about 25 minutes). Allow the rolls to cool for 5 minutes before serving!

-- Megan Terzian