¼teaspoonred chili flakesoptional (more or less to taste)
fine sea salt and black pepper
Clean the Swiss chard very thoroughly but don't dry it (Note).
Cut the stems into 2 cm/ 0.8 inch pieces and the leaves into 3-4 cm/ 1.2-1.6 inches slices. Thinly slice the garlic.
Saute garlic: Heat the olive oil in a very large pot. Add the garlic slices and the chili flakes (if using). Stir them very briefly and continuously, the garlic should only begin to get golden, it will not need any longer than 30-40 seconds.
Steam chard: Add the wet greens, one tablespoon lemon juice, stir well but quickly and place the lid on the pot. Steam for about 8 minutes, the stems should be tender but not completely soft.
Remove the lid, stir well, and continue cooking for another 2-3 minutes until the chard is done to your liking.
Adjust the taste with salt, pepper, and more lemon juice. I always add extra lemon juice, it really uplifts the earthy flavors. Serve immediately.
Wash the leaves one at a time concentrating on their lower part, that’s where they are often plastered with dried soil.