We were having pretty much that discussion in the demo garden last week (minus the firearms).
Careful readers will note the "Swift Charge" above, which I am assuming is a private joke for Swiss Chard. I don't know what type they grew, but the rainbow of colors is not new to this century, so it might have been red or yellow or green or something else. I've always loved having chard in my garden because it's so pretty - but sometimes, like this year, I accidentally overplant, and need to deal with a very vigorous crop indeed. Chard can be started in the cool weather of April and will continue to produce through summer and into fall in many years. I've been cutting the outer leaves from my plants regularly, steaming and freezing them for later use, and we happily replace kale and other now-vanished greens with chard in our usual sautés. Chard several times a week is a bit of a challenge, though, so I'm always looking for recipes. Here are several (with a clickbait title, but the ideas look good).
Chard is a member of the amaranth family; it's the same species as beets, just a subspecies developed for tender leaves rather than delicious roots (though beet leaves are also very edible). Spinach is another member of the clan, and many spinach recipes can be adapted for chard, as can many recipes including the non-related brassica greens.
Don't forget about the stems when you prepare your chard - they are crunchy and tasty and, with a rainbow mix, can be very colorful:
I usually separate the stems from the leaves, since the latter will cook a lot faster.
Try sautéing the stems along with chopped onions for a good ten minutes in some butter or olive oil, before adding the sliced leaves, which need only be cooked enough to thoroughly wilt. Flavor with salt and pepper, and lemon juice or a nice vinegar. (I've made two infused vinegars so far this year - white wine vinegar with chive blossoms, and balsamic vinegar with black raspberries. Both work very well with chard.)
The two secrets for cooking chard, as far as I'm concerned, are a) don't overcook, and b) counter the solid earthy flavor with something sour, bitter, or spicy. I've been combining the chard with bitter dandelion greens - these fancy Italiko Rosso ones:
though I'm sure ordinary lawn ones would do (might be too strongly bitter at this time of year, though).
Enjoy your Swift Charge in the garden, and charge right through dinner made with it too!