Swiss chard is probably one of the more "user-friendly" of leafy greens, with a mild sweet flavor and tender enough to be eaten raw when young. Unlike kale, which tends to require vigorous massaging or longer cooking times, the entire leaf may be eaten, stem and all. 'Bright Lights' is doubly appealing with its crinkly large leaves and brightly colored stems. FYI, when cooked in soups or stews, the red stems will definitely turn the dish red, all the better for flaunting the healthy antioxidants present in the chard. 

Swiss chard can withstand all but the hardest freezes, and often tastes sweeter for the colder temps. It does need sun to grow, but will tolerate some shade.