Remove the stems from about 1 1/2 pounds of chard. Cut the stems into 1/2 inch pieces. Coarsely chop the leaves. Rinse but do not dry. Heat in a large skillet over medium-low heat until the oil smells good.
2 tablespoons extra- virgin olive oil
2 cloves garlic, thinly sliced
1 small dried red chili pepper
Add the chard stems and add salt to taste. Cook, stirring occasionally until the stems are nearly tender (about 2 minutes). Add the leaves and cook, partially covered until both the leaves and stems are tender (about 3-5 minutes) Season with 1/2 teaspoon lemon juice Taste again for salt.