Chard is amazingly resilient. Long after the arugula has given up and long before the spinach can thrive in the cooler temperatures of Fall, chard keeps our greens needs covered. Plus, due to their weird ways, each plant gives us multiple harvests, so we can have a steady supply of the green stuff with fewer plantings than you might think!
Now, innumerable sources say “saute swiss chard in olive oil with garlic”. That’s all well and good; a fine way of cooking most any greens really! However, I think we can look for something a bit more interesting, don’t you think?