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Slice the stems off the chard leaves and chop the stems into ¼-inch slices. Coarsely chop the leaves.
Heat the oil in a large skillet over medium heat. Add the chard stems and cook for 1 to 2 minutes, or until they begin to soften. Add the chard leaves, garlic, salt, and several grinds of pepper and sauté for 1 to 2 minutes, or until the leaves are wilted.
Turn off the heat, squeeze a little lemon juice over the chard, and toss. Season to taste and serve.