Combine barley with 1 3/4 cups water in a saucepan.

Bring to a boil, lower heat, cover and simmer until tender, about 35 minutes.

Meanwhile, separate leaves of chard from stems.

Cut leaves into 1-inch slices, thinly slice stems, and set each aside separately.

Place a large skillet over high heat and add 2 teaspoons of the oil.

Sprinkle veal with salt.

Working in 2 batches, cook veal until it just begins to brown around the edges, 1 to 2 minutes per side.

Transfer to a platter, cover and set aside.

Add remaining 2 teaspoons oil to skillet and place over medium heat.

Add half the garlic and chard stems; cook 1 minute.

Add chard leaves, pepper flakes, remaining 1/4 teaspoon salt and 2 tablespoons water; cover and cook, stirring occasionally, until chard is very tender, about 8 minutes.

Transfer to a bowl and keep warm.

Return the skillet to medium heat and add wine and remaining garlic.

Simmer until wine is reduced by half, 4 to 5 minutes.

In a small cup, whisk cornstarch together with 1 tablespoon cold water and whisk the mixture into the skillet.

Return the veal to the skillet and reheat it in the sauce.

Serve veal and sauce over greens with barley on the side.