Strip the chard leaves off the stems and rough chop. Slice stems into ½-inch pieces (I sliced mine on a bias because it looks cooler that way!) 

Lightly coat the pan you used for cooking fish with evoo, and place over medium-high heat. 

Add garlic and shallots to the pan and stir for 1 minute. Add crushed red pepper, chard leaves stems, olives, and wine. Stir together until chard has wilted. Season with salt and pepper and serve.