I'm the opposite of you - I invariably use kale instead of Swiss chard, but I generally make a Tuscan Kale Salad and have never cooked it.

I do saute collard greens in olive oil and season them with minced cayenne. I never saute them for me than 15 minutes, as I like them to have a bit of texture left, although some people cook them for an hour.

For tossing into soups, I generally use bok choy or baby bok choy, unless I am using spinach, which is less often.

Kale is probably more nutritious, but I don't care for the taste. Love chard! Using it tonight in minestrone. Also like it in a tomato-based penne entree and sauteed as a side dish with garlic and fresh ginger.

Well this is surprising. Kale is highest in Vitamins A & C, but chard wins out in fiber, protein, calcium, and iron.

http://www.huffingtonpost.com/2013/08/18/kale-compared-to-other-vegetables_n_3762721.html

Totally different plant families - kale is in the cabbage family & chard in the spinach. I also love chard - esp. the stems. I don't find them interchangeable @ all, since kale lends a strong cabbage-y flavour that may clash in some dishes.

USDA has a great tool for nutritional analysis called Food-A-Pedia. You can do a side by side comparison of all kinds of foods prepared in various ways. "Nutrient Info" gives a more detailed breakdown of all nutrients:

https://www.supertracker.usda.gov/foodapedia.aspx

I love both, and tend to use kale for longer cooking dishes like soups.

Fall is amazing for greens. My favorite is mustard greens, which are abundant right now.

When I grew Swiss Chard, I would braise it with bacon fat and a bit of onion and then serve it with vinegar if any one wanted it. The same way I would cook my spinach.

Sue

I also enjoy acid in greens. I especially love a sweet and sour "sauce" for collards.

I love them all EXCEPT for mustard greens. I will eat them mixed with another kind but not crazy about it. I am currently growing kale, turnips, swiss chard, both white and red, 2 kinds of spinach and 2 kinds of lettuce. I usually grow collards but decided to switch up this year, don't have room for it all yet. (There's a tractor in the dim future.) My favorite is kale but not crazy about it raw.

Kale has best flavor after the weather gets colder. And often isn't its best in the supermarket. And it lingers in my garden through hard frosts (until Bambi gets to it). I love both though - in stir fries, soups.... Chard is more like Beet Greens than Kale.

I guess I like Kale a bit more, but I think it's a texture thing more than flavor. Something I love about kale is that it doesn't go instantly squishy if you heat it in a sandwich. Less water? I just don't know if that cooks it enough to get rid of the anti-thyroid properties.

I like them and grow them both, as well as collards. I also eat the greens on the beets and turnips, but I don't care much for mustard or dandelion, they are too bitter for my tastes. Spinach bolts quickly here, so I've given up growing that. I invariably plant lettuce and it invariably sits in the garden and goes to seed, bolts or becomes bitter because I just don't care for the stuff. I want greens cooked, not raw, although if I HAVE to eat them uncooked, I'll use spinach leaves or lambsquarter.

My grandmother used to douse cooked greens with vinegar and I detested them. Now I use butter/salt/pepper and love them. Sometimes I cook them for an hour, sometimes I just saute them, and I often toss a handful of slivered greens into soup.

The kale and collards seem to hold up best to canning but chard is more quickly cooked and I've picked swiss chard right out of the snow.

I've used whatever greens I have canned for spinach/artichoke dip and drained and added to omelettes, quiche and spanakopita and no one ever knows the difference.

Annie

I don't really find they substitute all that well. I make a nice chard and lentil soup and this summer (our non-growning season) I tried it with kale instead and it was awful, and not just because I was using grocery store greens. And I've never cared for chard chips, although you can make them. I like both greens, but in their proper places.

I used to think I hated mustard greens, too, till I realized you just have to go with it. Now I sauté them with garlic and a pinch of red pepper flakes, then stir in a spoonful of some kind of spicy mustard (hotter than dijon, if possible) just before serving and that's become a favorite around here, especially with mizuna that's gotten too big and chinese mustard greens. I make my own mustard and it starts out really zingy, then mellows as it ages. This is best with freshly made mustard.

I like all greens and agree they need to be experimented with and not substituted. Some new varieties of kale i grew were much different than some i've grown for years.

I just put my garden to bed and pulled everything...carrots, a big bed of Fall arugula. I was gifted about fifty lbs of beets with their greens, and ended up with a quick blanch along with a bit of the carrot tops and packed in 1/2 pints for the freezer for soups. Kales, tough ribs removed, rolled, then very thin slices, quick blanch,...same with collards but freeze separate.

My neighbor somehow grew beauty leeks and i was gifted many. Those keep forever in the basement fridge crisper with my carrots but did saute some with onions, chives and garlic for soups.

My 1/2 pint containers are pretty shallow so under warm sink water the frozen greens release and go into soup frozen the last 1/2 hour simmering soup to thaw and not get cooked to death. Freezer is FULL.