Chard thoughts

I am into chard these days. Usually I just sauté it in olive oil and put it in a bowl with brown rice, cheddar, and tomato salsa. The NYT has these recipes, though, which I want to keep track of:

Chard, Potato, and White Bean Ragout
Lasagna with Chard
Chard with Currants and Pine Nuts
Spanakopita (but with chard)
Chard and Red Bell Pepper Gratin