Olive oil, for pan
2 large shallots, finely chopped
2 cloves garlic, smashed
Pinch crushed red pepper flakes
Pinch nutmeg
1 bunch Swiss chard, stems removed and cut into 1/2-inch lengths, leaves cut into 1 1/2-inch lengths
1/2 cup chicken or vegetable stock
Kosher salt
Coat a large saute pan lightly with olive oil and add the shallots, garlic and crushed red pepper. Bring the pan to medium-high heat. When the garlic has turned a lovely golden brown, remove from the pan and discard. Add the Swiss chard stems and the stock and cook until the stock has mostly evaporated. Add the Swiss chard leaves and nutmeg. Saute until they are slightly wilted. Season with salt.
