1. Wash the chard thoroughly under running water to remove any dirt or grit. Use a salad spinner or kitchen towel to pat them dry.
2. Trim the tough / dried bottom ends of the stems (about 1/2-inch) and discard. Remove the stems from the leaves and cut the stems into small pieces (about 1/2-inch).
3. Stack a few chard leaves on top of one another and slice them horizontally into 1-inch wide strips.
4. In a large pan or skillet, heat the oil over medium heat, add the shallots and the chopped stems and cook, stirring frequently for about 3-4 minutes or until they start to become tender.
5. Stir in the garlic, and cook until aromatic, about a minute. Add the broth or water and stir to combine.
6. Add the chard leaves and cover the pan. Cook, covered for about 2-3 minutes or until the leaves wilt down. Remove the lid, season with salt and pepper (and red pepper flakes if using). Continue to cook, tossing as needed for 2-3 minutes or until the stems and leaves are tender.

Optional:

1. Remove from the heat and drizzle lemon juice or balsamic vinegar. Toss, adjust seasoning and serve.