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I find that the plants of these genres are quite interchangeable from a culinary perspective.
Many people like to use the tender young leaves raw in salads, something I don’t much care for. Some folks like these in soups.
For me, these vegetables are typically sautéed/stir fried.
Best of luck.
Six+ years ago the Oprah magazine had a fantastic recipe for Swiss chard and red lentil soup. It might be worth a try.