Chard can be used much like spinach in braises, gratins, and the like, though unlike spinach it’s a bit too tough to serve raw. Though the thick stems are good to eat, they take longer to cook than the leaves, so you’ll need to remove them and cook them separately (or start them before you add the leaves). To remove the stems, simply lay each leaf flat run a sharp knife down both sides of the stem.
Swiss chard plays best with sweet and tangy combos—like maple and lime—or dried fruits and nuts. Also anything creamy like goat cheese or crème fraîche mellows chard’s mineral edge.