sauteed with raisins and pinenuts

Two quick thoughts. It goes bad fast so use it quickly, and don't boil it, that is where it is different from spinach, likely to lose that nice bitterness that fresh swiss chard should have. Saute quickly is best and cooks very fast.

Add it to lasagna instead of spinach! It is bulky, so either wilt it first, or just cook the lasagna in a slow cooker.

I was the one who asked if you can make Swiss chard chips the way you can make kale chips. If anyone is interested...you can. Pretty tasty, too!

OP here. I roasted a chicken on Thursday and saved the stock. I ended up putting that in a big saute pan with fresh garlic and let it simmer for awhile, then I added the chard. It was delicious.

This is what I always do:

Add chard to boiling water, leave at a low boil ~8 min.
Drain and squeeze out excess water.
In the same pot (large size), heat some olive oil w/ garlic and red pepper flakes (~1 min), then add a 26-oz can of diced tomatoes. Let boil for ~3 min. Then add canellini (sp?) beans (a couple more minutes) and then the chard, turn down the heat and let the flavors all meld a bit.

I think it is really tasty and pretty healthy. Stays good for a while in the fridge, too.

Tarta pascualina. Or sautéed with raisins, pine nuts, and lemon.

http://www.eatingwell.com/recipes/skillet_gnocchi_with_chard_white_beans.html

Mmm. Looks yummy and easy. Thanks.