Ingredients
1 tablespoon olive oil
1 bunch Swiss chard (about 3/4 pound), stalks cut into 1-inch pieces and leaves roughly torn (keep separate)
Coarse salt and ground pepper
2 to 3 teaspoons fresh lemon juice
Preparation
In a large skillet, heat oil over medium. Add chard stalks, and cook, tossing until crisp-tender, 4 to 6 minutes. Add as many chard leaves to skillet as will fit, adding more as room becomes available; season with salt and pepper. Cook, tossing occasionally, until stalks are tender, 4 to 6 minutes more.
Drain and discard any liquid from chard in skillet; stir in lemon juice, and season with salt and pepper.
