When braising, cook the pumpkin or squash in just enough water and simmer until tender.

WSJ: Tony Maws's Spiced Pumpkin, Eggplant and Rapini | Slow Food Fast

Put the garlic cloves in a heavy, covered braising pan or Dutch oven.

WSJ: Too Many Cooks in the Kitchen? Not With the Right Plan

Place the center cut back into the braising liquid and continue to cook until the meat can be easily shredded with a fork.

NPR: Salpicon Recipe

Getting good greens makes all the difference and any will work spinach makes a fine substitute for the chard (just shorten the braising time to account for spinach's delicate texture).

WSJ: Amaryll Schwertner's Farro With Braised Greens, Pistachios and Ricotta | Slow Food Fast