In a large skillet, bring the stock to a gentle simmer over low heat. Layer the turkey in the skillet and gently reheat in the stock to bring the moisture back to the meat.
In another large skillet, heat the oil, one turn of the pan, over medium heat. Add the garlic and stir until fragrant, about 1 minute. Add the spinach or chard and cook, stirring often, until wilted, about 5 minutes; season with salt and pepper. Remove from heat.