This is a tasty and quick way to prepare Chard that uses both the leaves and stems.
Separate the leaves and stems of 1 bunch of Chard. Rinse both well.
Cut the bottom inch off the stems and discard. Slice the rest of the stems finely. If they are particularly wide, you may want to cut them in half lengthwise first.
Peel and mince 1 large or 2 medium cloves of garlic.
Chop 6-8 green olives, removing the pits first if they have them.
Cut the Chard leaves in strips, then roughly chop.
Heat 2 T. olive oil in a wok, cast iron skillet or other saute pan. Add the garlic, stems and olives plus a dash of hot pepper flakes if you like.
Riase the heat to high, and fry the stem mixture until the stems are tender — about 5 minutes. Add the Chard leaves and stir to combine. Continue to saute until they are wilted and tender. Add 1 t. Thai fish sauce or soy sauce and toss to combine. Season with salt.