Christopher Styler's Red Chard In Garlic Oil

• 3/4 pound red chard (Green chard can be substituted)
• 2 tablespoons olive oil
• 2 cloves garlic, peeled and thinly sliced
• 18 cup chicken stock
• Kosher salt to taste
• Freshly ground pepper to taste

1. Trim the ends of the chard stem and any yellow or wilted leaves.
2. Cut the stems from the leaves and reserve both separately.
3. Heat the oil in a large heavy skillet over medium heat.
4. Add the garlic and fry, shaking the skillet once or twice until very lightly browned.
5. Add the chard stems and reduce the heat to low.
6. Turn the chard once or twice until softened, cooking about 4 minutes.
7. Add the stock, cover the skillet tightly and cook until tender, about 5 minutes.
8. Remove the cover, add the chard leaves to the skillet, stir, then replace the lid.
9. Cook just until tender, about 2 minutes.
10. Season to taste with salt and pepper.
11. Serve either hot or at room temperature.

red chard, olive oil, garlic, chicken, kosher salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/6084 (may not work)