Hi Trish!

It's used like spinach, but tastes a lot milder (less acid).
I nibble it raw mostly! The dark green leaves taste milder to me
than do the more silvery colored ones, but it may just be
a coincidence.
Some researchers in India, where is called Bathua, say it loses
some of its ascorbic acid and beta-carotene when cooked too long,
it is best fresh, refrigerated, briefly blanched or pressure cooked, to
retain the vitamins.
Susun Weed says she freezes what she doesn't use right away;
I am guessing she blanches it first, but it doesn't say.

I envy your supply!

Joan