Stir fry the chopped chard (hard “veins” first, green leaves later) with onions and whatever you like (garlic, ground beef, basil, crocodile meat, anything). Even soylent green would do. Let rest to room tempereature.

Then beat a nice amount of whole eggs, mix with the chard. Cook it in a pan like you’ll do a omelette, but put a lid on it. When it’s cooked down under, but not burned yet, flip it with a plate just like a omelette and cook the other half.

For some reason, the hot tortilla with the bitter chard goes extremely well with fresh lemon juice squeezed right from the lemon.