Prompted by Sue's Balcony Garden, which gives a great recipe for chard with gorgonzola and pasta, here's another idea - a bit more compllicated but delicious and worth the effort as an occasional treat.
Separate stalks and green; cut the stalks into 2 inch pieces, and slice the greens finely. Steam or poach for five minutes, keeping the greens and stalks separate. Then put the greens into a colander, press down with a plate or saucer to squeeze out as much juice as possible.
In a small bowl, beat a couple of eggs and grate some nutmeg in, plus a little salt and pepper if you like. Grate breadcrumbs (one or two stale slices should be enough). Heat butter or oil in a shallow frying pan. Dip the stalks in egg, then breadcrumbs then fry for a few minutes in the oil, until the breadcrumbs are golden. Drain on kitchen roll. Then make small patties, each with a dessertspoon of greens. Once again, dip these in egg, then breadcrumbs, then fry and drain as before.
Lay the breadcrumbed stalks and patties on a baking tray and put in a medium oven for twenty minutes. This will drain some of the fat and crisp up the breadcrumbs.
Enjoy with a salad and a glass of dry white wine.
My kids loved this recipe, in days gone by when they were not willing consumers of greens - maybe because I deprived them of chicken nuggets and this was the closest thing?