Again, hardly any costs associated. I grow chard and spent maybe $2 on the packet of seed. I keep cutting and it keeps growing. I cannot imagine how many dishes I’ve gotten from the HALF packet of seeds I planted, and I’ve shared with neighbors as well. Where I live, I can grow chard nearly year-round so I just wait until a short row (3′) of plants has exhausted itself, then start another row.
I have several good recipes, including this gratin, this with tomatoes, and this from a friend. My girls prefer the leaves to the stems but I try to use both. If nothing else, you can always add chard to soup for a healthy addition. I think the stems add a bit more “earthy” flavor. They need to be cooked a little longer than the leaves.
Tonight I cooked this recipe from Beyond Salmon: Technique of the Week: How to cook swiss chard. I added a bit of minced garlic. The girls were so-so, but ate it. I thought it was great.