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1
Cut the white stalks from the leaves and keep both separate.
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2
Wash them thoroughly in cold water, rubbing any soil off the stalks with your thumb.
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3
Rinse both leaves and stems thoroughly.
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4
Bring a large pan of water to a boil, salt it, and add the chard stalks.
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5
They will take three or four minutes to cook and should still retain some bite, rather than be softly tender (you could steam them if you prefer).
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6
Scoop out the stalks and drain them.
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7
Return the same water back to a boil and add the leaves.
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8
They will need barely two minutes.
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9
Take them out when they are tender but still bright green.
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10
Pour off the water, wipe the pan, and return it to the heat.
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11
Peel the garlic and slice it finely, or chop it if you prefer.
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12
Pour the olive oil into the pan and let it warm over low heat.
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13
Toss in the garlic and stir it so that it softens without color.
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14
Add the drained chard leaves and stalks and gently fold them over in the warm oil and garlic.
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15
Grind over a little black pepper and sea salt, then cut the lemon in half and squeeze half over the greens.
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16
Serve immediately, with the rest of the lemon on the side.
