What
@wildflowers mentioned is pretty much how I make it if I'm having it on its own. Olive oil, garlic, a bit of broth or wine, and a big saute pan
But you can do it a lot of other ways too. Pretty much anything that you'd do with spinach, you can also do with chard - top a pizza, add to a soup or pasta dish, make saag paneer (an Indian dish - my husband is expert at this, though I have to make the cheese for him), quiche, and so on. It has a stronger flavor than spinach (somewhat reminiscent of beets - they're actually the same species), so you might want to start out with recipes where it is more of a co-star until you're sure you like it.
