This Egyptian soup recipe eschews stalks and leaf veins. Even the simplest treatment of chard entails cooking the stalks and ribs separately from the leaves. For example, the leaves can be steamed like spinach, while the stalks and veins can be chopped and sautéed like celery. This offers the choice of serving the leaves at one meal and the stalks and veins at another or, in a modern twist, serving them together as a kind of vegetable pun. Either way, chard offers you a twofer (unless, of course, you want to make a separate dish out of the veins, a naturally julienned oddment that one guest in ten thousand will identify for what it is).