I like this one: remove the kale stems, chop the leaves, and boil them for about 10 minutes, then saute them with red onion and bacon or side pork, adding red wine vinegar at the last minute. It’s the first recipe I tried when I had a “What do I do with this kale now that I have some?” moment, and still one of the best I’ve encountered.
Great, guys - now I have too many things to do with chard and kale! 
Balsamic vinegar would be doubleplusgood for this. I’ve cooked greens (sauteed) and then topped them with a balsamic vinegar reduction that is almost sweet (reduction: cook over medium heat till it gets somewhat syrupy, pour over/mix into greens).
If you’re treating them like spinach, OTOH, why not try creamed spinach but with kale/chard? Even kids who don’t like spinach will sometimes eat it creamed.
If you were just a little closer I’d invite you to browse my garden - my greens are going crazy, I actually passed out three grocery bags worth to some of my friends this morning and still have too much.
A nice thing about having bunches of chard is that, once it’s cooked, you no longer have bunches of it.
My favorite recipe is to fill up a big pot with it, add a can of chopped tomatos (drained–it’ll be wet enough anyway, a sauteed onion, peanut butter, and hot sauce. It’s sorta African.
I was gifted with an armful of kale and no idea what to do with it. Also, 95 degrees in my kitchen. I cooked it down a bit, drained, cooled, and put in the freezer for future inspiration.
Tonight I made the recipe in my OP with the chard and it was pretty good. Everyone’s advice to just cook it with some oil and garlic basically matched up with the recipe and it was fine. I actually liked the spines the best!
I made that Tuscan soup and my parents were going nuts for it. Except I don’t like soup and I couldn’t bring myself to bring it home, cuz I’m just never going to eat it. Hopefully they eat it all up.
I’ve got kale leftover and I am either going to make needscoffee’s raisin and pine nut recipe (I got the stuff!) or kale chips.
Oops I totally forgot to soak the kale in vinegar before adding it to the soup…oops! But I bet it will be fine, since there’s so much other shit in there.
This recipe from a friend of mine is the shiznit.
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Colleen’s Chard Chowder
Substitute other greens such as spinach or kale if you can’t find Swiss chard.
1 medium onion, chopped
2 ribs celery, chopped
2 garlic cloves, minced
4 cups red potatoes, cubed
1 medium carrot, cut in chunks
1 bay leaf
5 cups vegetable stock
4 cups chopped Swiss chard
¼ cup chopped fresh parsley
2 tsp dried thyme, crushed (or several fresh sprigs, whole)
1 sprig rosemary, whole
½ tsp black pepper
In a soup pot, saute onion, celery, and garlic until softened, about 10 minutes. Add potatoes, carrot, bay leaf, and stock.
Bring to a boil, reduce heat, and simmer for about 30 minutes.
Add Swiss chard, parsley, thyme, and rosemary and cook an additional 10 minutes. Add black pepper. Remove from heat. Remove bay leaf and herb sprigs. Puree half of the soup in a blender or use a handheld stick blender.
I topped with some grated parmesan and croutons when serving.