Cut the stems and most of the center ribs of the chard, discarding any tough portions. Next stack the chard leaves and roll into cylinders; cut crosswise to make about 1 inch wide strips. (You can also saute the ribs and stems if you want as well).
Add 1 tbsp oil to a pan over medium heat. Add the garlic and let cook for about 1-3 mins. When the garlic is cooked, take out of the pan so it does not burn. Place on a small plate.
Next add another 1 tbsp of oil to the pan for the chard. Place the chard in the pan; most likely in batches. Season with salt and pepper. Then add 1-3 tbs of water here too to help the process. Let wilt down then add the next batch. Cook until tender about 6-10 minutes.
While the chard is cooking, boil 1-2 eggs in boiling water for about 6-8 mins.
Once the chard is well sauteed and crisped up – add the garlic back in the pan and stir well.
Plate the chard, add the warmed cooked hard or soft boiled egg right on top, add a few slices of a ripe avocado, more salt + pepper to taste, and last, add a hit or two of Sriracha or hot sauce.
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