In a large skillet, heat 1 tablespoon of the olive oil2 tablespoons over medium-high heat. Add half of the chard2 bunches, and cook for 1 to 2 minutes. When the first half has wilted, add the remaining chard. When all of the chard is wilted, add the chicken broth2 cups. Cover the skillet and cook the chard until tender, about 10 minutes. Drain the chard through a fine strainer, and set it aside.