In a large skillet heat the olive oil and red pepper flakes for 2 - 3 minutes. Add the cherry tomatoes and the garlic to the pan and cook for 2 - 3 more minutes, stirring constantly and being careful not to burn the garlic. Add the Swiss chard and cook for a few more minutes, until the Swiss chard is wilted and cooked. If you are using the stalks as well as the leaves, add the stalks first. Allow them to cook for a few minutes before adding the leaves.
1 cup cherry tomatoes, 5 garlic cloves sliced into thin slivers, 1/4 cup olive oil, 1 teaspoon red pepper flakes, 4-5 cups chopped Swiss chard