Swiss Chard -  has a slightly bitter taste.  Can be used raw in salads, cooked, steamed or sauteed; good in soups, stews and casseroles.  Their bitterness fades with cooking, leaving a refined flavor which is more delicate than that of cooked spinach. Its leaves serve as a good substitute for spinach in most recipes, but they will need to be cooked slightly longer. 

 Storage: Swiss Chard – store the dry unwashed chard in a sealed plastic bag in the fridge.

 

Swiss Chard & Green Garlic
Ingredients: 1 to 2 Tbsp. olive oil or other cooking oil
  3 green garlics, chopped
  1/8 tsp. salt plus more to taste
  1 bunch Swiss chard chopped
   Black pepper and or fresh lemon (optional)
Preparation:
1.  In a frying pan over medium high heat add oil, green garlic and salt. Cook, stirring, until wilted, about 1 minute. 
2.  Add Swiss chard, stir to combine, add 1/4 cup water. Cover, reduce heat to medium low and cook until greens are well wilted, about 2 minutes. Stir, cover, and cook until tender this will take 3 to 5 minutes. Add salt, pepper, and lemon juice to taste.

Swiss Chard With Tomatoes Recipe

from ifood.tv

Ingredients
-1 pound Swiss chard, tough stems discarded, leaves coarsely chopped
-1/2 tablespoon canola oil
-1 garlic cloves, finely chopped 
-1-2 tomatoes, seeded and coarsely chopped
- Optional – ½ to 1 jalapeno pepper, seeded and minced

-1/2 teaspoon grated lemon zest
-1/2 onion, finely chopped
 -pinch salt
Directions
1 Bring a Dutch oven of lightly salted water to a boil. Add the chard and cook until bright green, about 1 minute. Drain.
2 Heat the oil in the same Dutch oven over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about
3 minutes. Add the garlic and jalapeno; cook, stirring frequently, until fragrant, about 30 seconds. Add the tomatoes and cook, stirring occasionally, until softened, about 3 minutes. Add the chard and salt; cook, covered, stirring occasionally, until the chard is tender, 6-8 minutes. Stir in the lemon zest and serve at once.