Garlicky Swiss Chard

Garlicky Swiss Chard (about 15 mins) 
adapted from Melissa Clark, NYTimes 

2 big handfuls bunches Swiss chard, with stems 1 tablespoon olive oil 2 garlic cloves, minced or sliced (or more to taste) Large pinch crushed red pepper flakes Salt 

Cut stems from chard at base of leaf. Wash stems and cut crosswise into ~ 1/2 inch pieces. 

Heat oil in a very large skillet (or use a soup pot), add stems and cook over medium heat ~ 5 minutes while preparing leaves. 

Wash leaves thoroughly; stack chard leaves on top of one another (you can make several piles) and slice them into ¼-inch strips. 

Add garlic and red pepper flakes to oil and sauté for 30 seconds, until garlic is fragrant. Stir in the chard leaves, coating them in oil. 

Cover pan and let cook for about 2 minutes, until chard is wilted. Uncover, stir and cook for 2 minutes longer. Season with salt. Serve as a side dish, or over pasta or polenta; top with a fried egg if you like.