I have to be honest. I had to ask my neighbor what this was yesterday. I don't think I've eaten Swiss chard since last season. She is a fantastic cook and said, "Saute it in olive oil and add raisins and walnuts." I ended up just sauteing it in olive oil and adding a bit of dill as recommended in From Asparagus to Zucchini. It was just fine. Tasted green and fresh.
Frozen cheese tortellini
Sauteed Swiss chard with some fresh dill
Heated up left over brown rice and Swiss chard, added one egg and some Havarti dill cheese