While young chard can be eaten raw in salads, mature chard is best cooked. The heat mellows its slight bitter undertones and yields a delicious flavor that is a little more delicate than spinach. Curried Swiss Chard By Briel Driscoll Serves 2-3. Ingredients: 1 bunch Chard, chopped, stems and leaves separated 1 clove Garlic, diced 2 teaspoons Curry Powder 2 teaspoons Coconut Oil 1 tablespoons Water Freshly ground Black Pepper to taste Instructions: Add Coconut Oil, Garlic, and Chard Stems to pan. Sauté for 3 minutes over medium high heat. Add Curry Powder and Water. Immediately add Chard Greens. Cover for 3 minutes. Remove cover and sauté for 1 minute. Serve and enjoy!