Cook the leeks in a frying pan over low‐medium heat in a generous glug of olive oil (3 tbsp or so) until soft & sweet, about 5–10 mins, stirring often so that the leeks do not brown or burn. Add the swiss chard stems to to the pan along with the minced garlic cloves, 1/2 of the garlic shoots & a pinch of sea salt. Allow to cook over a medium heat, stirring often, until soft, about 5 minutes. Add the chopped kale leaves & allow to cook for a few minutes. Add the chard leaves in 2–3 separate batches, tossing them through & allowing them to cook & wilt after each addition. Continue cooking until everything is soft & wilted, about 5 minutes. Remove from the heat.