Inspiration here from Simon Hopkinson and his wonderful book 'The Vegetarian Option'. He suggests making a gratin with the chard stems, which are steamed and then gratineed with a light parmesan sauce. Then, the dark green leaves are braised with olive oil, garlic and a little chilli. Wonderful served with Jersey Royals and a crisp, slow-roast duck. Sadly, I have a heavy cold and couldn't taste a thing, but Hubby tells me it was all yummy. We are greedy pigs!