I cook it with the stems.

Here is my (from my grandmother and mother) method: sautee it in a little olive oil and garlic(everything is better with olive oil and garlic), until it cooks down. Then add bread crumbs and parmesan cheese and cook for a few more minutes.

I've never had chard go bitter, but I wonder if it's like other leafy greens that get bitter in the heat or when they bolt.

I use it just like spinach, and use the stems sometimes...depending on what I'm making. The other night we had our first few leaves, sliced in ribbons, in risotto....mmmm....Or cook it in a little butter or olive oil and balsamic vinegar.

I cut out the stems then slice it up and cram it into a quiche pastry case that already has cooked chopped onion and shredded cheese strewn over the base. (I don't bother cooking the chard.) Then pour in custard made of three eggs per pint of milk or milk and cream, with salt and pepper to taste. (Make enough to fill the quiche shell.) Bake at 350F until set. My favourite quiche!

I'm willing to bet that yours was bitter due to the hot weather. I plant mine in the fall and eat it all winter, then hold off in the summer. Maybe if you pick the young leaves only it won't be bitter. You may try holding off till the weather cools off and then pick the new growth. Also, if you add a bit of vinegar or lemon juice it will sweeten it up. Really. It will.

Sally

I tried growing Swiss chard this year, but pests got to it before I did. From what I've read you can use and prepare it the same way you do spinach.

Try some raw in a tossed salad too. Stems and all!
Use it as a base under baked fish. Use lots because it bakes down to almost nothing!
A couple of weeks ago, I had a side of salmon and cut it into serving sized chunks and scattered it (skin side down) on top of a bed of chard. Sprinkled everything with lemon pepper and baked at about 375 for just 10-12 minutes. Yummy! Quick and easy!

Deanna