Cut or tear away the stems from the leaves. Cut the stems into 1/2 inch pieces. Coarsely chop the leaves into bite-sized pieces.
Heat the olive oil over medium high heat. Add the garlic and cook until fragrant, about 30 seconds.
Add the chopped Swiss chard stems and cook for 4 to 5 minutes.
Add the chopped chard leaves and stir. Lower the heat to low, cover and cook for 2 to 3 minutes, until the leaves are wilted.
Remove from the heat, season with salt and pepper. Garnish with almonds.
Nutritional information does NOT include optional almonds. Add red pepper flakes for a kick of heat.STORING AND FREEZINGStoring: Cooked Swiss chard can be stored in the fridge for 1-2 days before reheating in a skillet and serving. The longer it sits, the mushier it will become.Freezing: Because of the high water content and delicate structure of this leafy green, freezing is not recommended. Make-Ahead: You can prepare your Swiss chard ahead of time by chopping and adding to an airtight container with a paper towel at the bottom to catch any moisture. Store in the fridge for up to 2 days before sautéing and serving.