Dulse is great sprinkled on salads and stirred into soups. If it's in flakes, it handy to have in a hot pepper shaker. You can also mix it with sesame seeds, bonito flakes (optional but tasty) and salt. That makes a furikake - usually sprinkled on rice, but wonderful on fish.
Chard is great. Remove the toughest parts of the lower stems and the cut across the leaves into @ 1 inch ribbons. If they are large leaves cut across the middle also. Chop up an onion and cook it down until it starts to brown in coconut oil or ghee or the fat of your choice. Add some garlic, stir and pile the leaves on top. Put a lid on your pot just for minute, till the leaves start to wilt. Add seasonings if you want. I like to add some hot pepper flakes. Bacon pieces would be great and if you used the bacon fat as your cooking fat even better. Toss the leaves around a few times, put the lid back on it need be for a few minutes. When they are nice and wilted down and soft, time to eat with some vinegar on top. I like balsamic.
Chard is basically beets without a storage root. It's also related to spinach. A good bit firmer, although nothing like as firm as kale, collards and such. You can use it almost anywhere you can use spinach. Just remember that it won't cook as fast or shrink as much as spinach.