You can pretty much do the same things with Swiss Chard that you would with spinach. It's quite a bit less sharp in flavor, tho. and if you have baby leaves, they're great raw in a salad, just like spinach.
Interestingly, I found in France that in the North they eat the ribs, braised with onions and maybe some garlic, in stock. Very tasty. But in the South, they strip the ribs and eat the leaves.
I've kind of adopted both ways. If I buy two big bunches, I can make two different sides out of the chard by first serving it Provencal style (leaves) and then Parisian (ribs).
The Provencal have two yummy recipes for Swiss Chard Tarts -- one is savory with pine nuts, and the other is sweet! a dessert!!! I can post the recipes for you if you'd like.