Heat oil in a large saucepan on a medium heat. Add garlic and cook for a minute or until it smells good. Add the chard stems and cook, covered for about 5 minutes.

When the stems are starting to soften. Stir well. Add the chard leaves, tomato paste and 3 tablespoons water. Cook covered for another 5 minutes or until the leaves are tender and wilted.

Taste and season greens with salt as needed. Divide greens and the tomatoey sauce between two plates. Top with your protein and serve with parmesan shaved over. And possibly another drizzle of your best peppery extra virgin olive oil.