I have some "chard" (not Swiss chard) - looks like baby bok choy. Any suggestions on how to prepare?

Six+ years ago the Oprah magazine had a fantastic recipe for Swiss chard and red lentil soup. It might be worth a try.

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.