WInter in Arizona. (For all my friends back east still digging out from under 47 feet of snow, my apologies for this torture.) As you can see, the Swiss charge (among other things) is read for harvesting.
I confess that I don't really have a recipe, but I make a killer sauteed Swiss chard.
I harvest enough chard to fill a a pair of 6-qt mixing bowls. Wash each leave, trim away the center stalk, and tear the leaves into chunks. Let drain.
Cut two strips of applewood-smoked bacon crosswise into 1/4-inch wide pieces and cook them until not quite done. Add 1/4 cp chicken broth to the pan. Add some minced onion and minced garlic.
Set the heat to medium-high. Add the chard to the pan a handful at a time. Then it wilts add another handful. Usually about half-way through this process I remove the partially-cooked chard and set it aside in a bowl then continue with the remaining chard. when I've tossed the last handful of chard into the pan I then return the first batch to the pan.
When the chard is about done I add some sun-dried tomatoes.