In a large pan add a glugg of olive oil and two finely chopped garlic cloves and bring up to a medium heat. When the garlic just starts to sizzle fill the pan with baby chard leaves and stir fry till just wilted. Season with sea salt and pepper and place into a serving dish. Dot with slivers of ricotta salata (aged ricotta cheese), add a final drizzle of olive oil and serve.