Hey does anybody have any techniques for preserving the color in rainbow chard stems. We have been getting some beautifully vibrant product lately but only use the leaves in a dish, so I've been trying some different things so I don't waste the stems. I've brunoise them for a garnish, pickled them, sauteed them, and chopping them and drying them under the plate warmers for garnish. The results are mixed, with nothing being mind blowing. But my real problem is they always lose their vibrancy. I'm shooting for something I can use as a nice garnish, or a component to the plate that the leaves are on. Any ideas or tricks?