Heat the coconut oil in a large pot over medium-high heat. Add garlic and sauté for 2-3 minutes.
Add onion and sauté till the onions become translucent.
Pour in the vegetable stock, cover the pot and bring it to a boil.
Add the chard greens to the pot and turn the heat to medium high. Let the greens cook down for about 20 minutes or until the greens are tender, stirring occasionally. Then remove the pot from the heat.
Drain the greens and if you wish, add in red pepper flakes.
Season with salt and pepper.
Serve and enjoy!
Comments: Swiss chard provides phytonutrients calledbetalains, which offer reddish-purple betacyanin pigments and yellowish betaxanthin pigments. Many of the betalain pigments in the vegetable have been shown to provide antioxidant, anti-inflammatory, and detoxifying effects.