Swiss Chard and Eggs

July 29 - I picked this beautiful bunch of Swiss and Rainbow Chard on Tuesday. We made the Eggs in a Nest recipe created by Camille Kingsolver. It was interesting and a good use of chard, but the jury is still out on feelings about Swiss Chard in this Denver household. It is one salty vegetable. (I'm not saying its sassy or anything -- it really tastes like its been salted.) Is that due to my soil, or is this a standard flavor? I liked the mix of eggs and greens, but I'm not sold. Though it is nice to get a leafy, spinach-like green that is still growing in 100 degree heat. If anyone has an excellent recipe (meat free please) showcasing Swiss Chard or Rainbow Chard, I'd be glad to try it!