We are the Kennedys but not those Kennedys
My favorite swiss chard recipe includes stems. I saute garlic in olive oil, then toss in the stems and cover to cook for 5-8 minutes. Then, I add the chopped leaves and steam lightly. I toss this mixture with pasta, feta or goat cheese, and sometimes sun-dried tomatoes. I think it's delicious!
I love the stems also... they add vibrancy to a dish and simply look beautiful. Ditto on Liz's comment on incorporating them in a dish. I've also cut them up fairly small and threw them in a salad for a splash of color.
I love your vibrant Swiss Chard. Leaves and stems both offer multiple micro nutrients. Use them in Minestrone soup or any tomato based soups. I sauté them with onion and garlic, cook for 3-4 minutes and then add leaves. this mixture makes topping for pizza, addition to pasta or filling for tortilla. Enjoy !!