Chard may be a dark leafy green, but it's doesn't tolerate heavy braising as well as kale, turnip, mustard, so saute>braise.
It'll be getting cold soon enough so soups?...beans ham chard...potato and chard...chicken, ginger, kombu, chard...
Also +1 for Jon, but find a vinegar you like and add some...helps hide how much butter you add.
Wild rice, chard, longaniza?, parm, chanterelle, stuffed pumpkin...soft boiled egg
Been at the sushi bar too long I think i forgot how other people cook.