1. Place the chard, with plenty of water still clinging to it, in a large stockpot and set on medium-high heat. When the chard begins to sizzle stir it and cover. Reduce the heat to medium and cook until the chard is wilted but still has texture and the leaves have turned dark green, about fifteen minutes. Remove from heat. 2. Heat at least two tablespoons of oil with the garlic in a skillet over medium heat and cook until the garlic begins to turn golden, about five minutes. 3. Add the chard, squeezing out some of the liquid before putting it into the oil. Cook, stirring, until the chard has wilted entirely and the garlic is cooked through, about ten to fifteen minutes. Season to taste with salt and pepper. 4. Remove the skillet from the heat and transfer the chard to a warmed platter. Drizzle it with the remaining olive oil and serve. Makes four servings.