Braised Chard with Fresh Hot Chiles

• 2 tablespoons olive oil
• 4 garlic cloves, thinly sliced
• 1 semi-hot fresh red chile, such as Fresno, or more to taste, sliced into thick rounds
• 2 big bunches of chard (about 25 stems total), stemmed, leaves torn into big pieces and stems thinly sliced
• 1 medium tomato, diced
• Kosher salt and freshly ground black pepper

1. Heat a large saute pan over medium heat, and add the oil and then the garlic and chile.
2. Stirring frequently, cook until the chile has softened and the garlic is golden, 1 to 2 minutes.
3. Add the chard stems, the tomato, and then the chard leaves.
4. Season to taste with salt and pepper, and toss to coat with the oil.
5. Reduce the heat to medium-low and simmer, tossing frequently with tongs, for 3 to 4 minutes, until the chard is tender.
6. Using tongs, transfer the chard to a warm shallow bowl, letting the juice and most of the tomatoes and peppers fall back into the pan.
7. Reduce the liquid in the pan over high heat for 2 minutes, or until it is slightly syrupy (about cup).
8. Pour the sauce over the chard, and serve.

olive oil, garlic, semihot fresh red chile, chard, tomato, kosher salt

Taken from www.epicurious.com/recipes/food/views/braised-chard-with-fresh-hot-chiles-377653 (may not work)