I use mine in enchiladas. I saute the chard with onions in a few tablespoons of butter. I place a few tbs. of the chard onion mix on a flour tortilla top it with a few tabs. of shredded swiss cheese and roll it up. I place about ten of these in a well oiled 13 x 9 inch pan. On the stove I melt 3 tbs. of butter and stir into it 3 tbs. of flour. I add a cup of heated milk gradually and stir after each addition. I then add a small can of chillis and 1 cup sour cream. I heat until it is thicken somewhat. I pour this over the enchiladas, cover the dish with foil and bake in a 350 degree oven for 25 minutes. Serve with salsa.