Chard has many uses. Young, tender leaves are eaten fresh as a salad green, or mature leaves can be cook like you would spinach — steamed, boiled or sautéed in a little butter. You might also want to try them "Southern-style" serving them up with bit of butter, vinegar, and crumbled bacon.
The stalks, after being striped of leaves, can be used fresh as an interesting addition to a vegetable platter. They can also be prepared as mentioned above and served alone of mixed with the leaves. If your diet allows, battered and deep fried chunks are tasty.
In spite of their high nutritional value and usefulness, Swiss Chard is not widely cultivated commercially as there seems to be limited market demand for it.