With edible stalks and leaves, Swiss chard is one vegetable in two. We often keep them together, chopping the tougher, more fibrous stalks smaller than the leaves or giving them a head start in the pan to soften them. But you can also roast, braise, or even pickle the stalks by themselves. Whether red, yellow, or white, the stalks will taste the same (and the colors will fade when the chard is cooked). To stem Swiss chard, fold each leaf in half along the stalk and cut out the stalk with a knife.