[noshed]

I was a bit sceptical but this is nice - I just picked a few young leaves and boiled them for a short time.

[milkman]

I grow rhubarb chard and leaf beet and use it like spinach - steamed, drained, knob of butter on the top, black pepper - delicious!  And the GPs get to munch on the raw stalks, so no wastage at all.

[Heather_S]

Waitrose's website has a lovely recipe for swiss chard tart. It's very nice if you cook it at night and let it go cold for lunches in this hot weather.