Greens with double garlic

This is straight from p. 562 of How to Cook Everything by Mark Bittman so the measurements will be exact. Even though it says "collards or kale," df and I use chard and it's pretty awesome. Actually, I'm addicted to this recipe.

1 pound colars, kale or broccoli raab with stems under 1/4 inch, well washed
1/4 c. olive oil
1/4 c. thinly sliced garlic (about 5 or 6 cloves) plus 1 tsp minced garlic or more to taste
1/2 tsp crushed red pepper flakes or to taste
salt and freshly gorund black peper to taste
1/2 c chicken, beef, or vegetable stock or water
lemon wedges (although this is not absolutely necessary)

1. coarsely chop stems and leaves of the greens
2. place olive oil in a large, deep saucepan. Add the sliced garlic, pepper flakes, salt, and black papper adn cook over medium-high ehat for about 1 minute.
3. Add greens and the stock or water. Cover and cook over medium-high heat for approximately 5 minutes, or until teh grees are wilted and just tender but stilla little firm.
4. Uncover the greens and continue to cook, stirring over medium-high heat until the liquid has all but evaporated and the greens are quite tender. Taste for seasoning and add red or black pepper and salt as needed; add teh remaining minced garlic and cook for 1 minute more. serve with lemon wedges (I usually just put the sprinkle of lemon juice on top and stir).