You can use either green or red Swiss chard. If you can’t find roasted pumpkin seed oil, use a particularly aromatic olive oil.
In a large sauté pan or skillet, lightly sauté garlic and shallots in olive oil, being careful not to burn them. Add chard (you may have to do this in two batches) water and salt and pepper; cook until just wilted.
Divide onto four plates, garnish with pumpkin seeds and drizzle with pumpkin seed oil.
