I wrap them around rice (think dolmas) and boil/steam them. it's a kurdish recipe. I parboil my rice, jasmine usually, then add the scooped out innards of some tomatoes, finelly chopped fresh parsley and dill, salt, pomagranite powder (anardana), (or the easier to find mango powder- amchur). Wash chard leaves, roll rice mixture up inside the leaves nice n tight. Roll remaining rice mix in tomato outers, onion slices, etc. Pack everything into deep pot, tightly. Lay heavy plate over top, fill with water and more lemon juice. Boil til water is gone. mmm mmm mmm
I love swiss chard soo much.