Swiss Chard may not have anything to do with Switzerland. In a moment worthy of French Philosopher Foucault, it’s more about what it isn’t. It isn’t a French 19th Century spinach seed variety and needed to be named something other than 'French'! So? Swiss Chard it is! (To be honest? It’s pretty close to spinach. Those 19th Century French were, perhaps, a little sensitive regarding these matters.)
Tres (that’s French) full of nutrients, eating this not-to-be-confused-with-French-Spinach leafy vegetable will reward you with vitamins C, A and B6, potassium and magnesium, iron and even calcium.
Young chard can be used is salads and needs to be used quickly! The more mature chard (later in the season) needs to be cooked and will loose it’s bitterness in the process.
Chard can be steamed (check ‘Steamed’ entry), braised (I need to do an entry for you about that) or sautéed (ditto re braised).
To get you started, here’s a link from Epicurious.
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