Ingredients

　　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

　　Heat a large sauté pan over medium heat, and add the oil and then the garlic and chile. Stirring frequently, cook until the chile has softened and the garlic is golden, 1 to 2 minutes. Add the chard stems, the tomato, and then the chard leaves. Season to taste with salt and pepper, and toss to coat with the oil. Reduce the heat to medium-low and simmer, tossing frequently with tongs, for 3 to 4 minutes, until the chard is tender. 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. Reduce the liquid in the pan over high heat for 2 minutes, or until it is slightly syrupy (about cup). Pour the sauce over the chard, and serve.

　　Cooking in the Moment