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From: Fuchsia Dunlop Every Grain of Rice
Trim the chard stems and cut both leaves and stems into chopstickable lengths. Wash them well and shake dry in a colander.
Pour the oil into a seasoned wok over a high flame, swirl it around, then add the garlic and sizzle for a few moments until fragrant but still white.
Add the chard and stir-fry for a minute or two until the leaves are wilting, then season with salt to taste.
Cover with a lid and cook over a medium heat for five to 10 minutes, until even the stems are tender.
Stir them once or twice to make sure they don't brown and add an extra tablespoonful or so of hot water if necessary to prevent catching.
Serve.