Cut the off the swiss chard stalk and roughly chop them, then set aside.
Chop the swiss chard stems into 2-inch long pieces.
Drizzle a little bit of olive oil into the bottom of a wok, then add your stems.
Put your pan over medium-low heat. Check to make sure there's enough moisture in the pan - you'll want your stems to steam, not fry.
After a few minutes, add the leaves to the pan.
Grate fresh garlic over the top. Drizzle olive oil and white balsamic vinegar over the leaves and cook again until a fork can pierce the stalk.
Remove from heat and add salt, pepper, olive oil, and white balsamic vinegar to taste.