Blanch the chard pieces in salted water for 15 minutes, then strain and drain.
In the hot olive oil, steam the finely chopped garlic cloves. As soon as they start to color, add 2 to 3 tablespoons of paradeis pulp of your choice and stir with a wooden spoon until the oil and paradeis pulp combine a little.
Add the drained chard pieces, mix well and steam for 5 minutes with the lid closed. Season to taste with salt and freshly ground pepper.
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