Step 1: Begin by preparing your Swiss chard. Trim off the very ends of the stalks. Separate the leaves from the stems. Roughly chop the leaves into 1-2 inch pieces and set aside. Chop the stems into smaller, ½-inch pieces. Wash both the leaves and stems very thoroughly in cold water, using a salad spinner or colander. Don’t dry them completely; a little residual water helps steam the chard in the pan.
Step 2: Heat the olive oil in a large skillet or wide pot over medium heat. Once shimmering, add the chopped Swiss chard stems. Cook for 3-5 minutes, stirring occasionally, until they start to soften slightly. This gives the tougher stems a head start in cooking, ensuring they’re tender when the leaves are done.
Step 3: Add the minced garlic and red pepper flakes (if using) to the pan with the chard stems. Sauté for another 1 minute, stirring constantly, until the garlic is fragrant. Be careful not to let the garlic burn; burnt garlic can taste bitter and ruin the dish.
Step 4: Add the chopped Swiss chard leaves to the skillet. It will seem like a lot, but they will wilt down significantly. Pour in the vegetable or chicken broth (or water). Cover the skillet and cook for 3-5 minutes, or until the leaves have fully wilted and are tender. Stir occasionally to ensure even cooking. This steaming method helps to cook the leaves quickly and evenly.
Step 5: Remove the lid. If there’s any excess liquid in the pan, increase the heat to medium-high and cook for another 1-2 minutes, stirring, until most of the liquid has evaporated. This concentrates the flavors. Season generously with salt and freshly ground black pepper to taste.
Step 6: Remove the skillet from the heat. Drizzle with fresh lemon juice and toss to combine. Taste and adjust seasonings one last time. Serve immediately as a vibrant and healthy side dish.