It is suggested that you tear off the leaves because cutting with a knife makes the stems bleed. Leave the bulb in the ground and it will continue to produce edible leaves.
I also found out that I could pickle the stems, so I did. For the brine, I used one cup f white vinegar, 1 cup of sugar, and 1 cup of water. For spices, I used mustard seeds and coriander seeds and a pinch of dried red pepper.
I heated the brine and then poured it over cut up stems in a jar and put it into the fridge for later use.
For cooking, I treated the laves like any other greens e.g. kale and collards. After removing the leaves from the stems, I cooked them for 3 minutes as stated in one recipe. Oh,no! It was too tough for my tender palate. It does require a much longer cooking time. I tried 8 minutes and kept cooking.
The chard is still growing in the garden and I am afraid the huge bulb is going to explode.