Salad: eat the leaves raw in a salad.
Sandwich: use the raw leaves in a sandwich, just like lettuce.
Wrap: use large, raw leaves as a sandwich wrap.
Soup: add chopped leaves and chopped stems to soups.
Saute: saute leaves the same way you’d saute spinach or kale.
Eggs: chop the leaves and add to scrambled eggs, omelets, or quiche.
Breakfast taco: fill your wrap of choice with scrambled eggs, shredded chard leaves, and favorite toppings.
Roast: chop and roast the stems with oil, salt, and pepper.
Dehydrate: dry the leaves and save for future use in soups or eggs, etc. Dry chopped stems for future soups.
Freeze: blanch and freeze the leaves for future use in soups, eggs, or even a saute.
Ferment: chop and ferment stems for adding probiotics and enzymes to your diet.