Wash the Swiss chard and blot dry. Place one of the chard leaves upside down and cut alongside both sides of the stem with a knife or kitchen shears (it's ok to leave 1-2" at the top as the top of the stem is much more tender). Repeat with the remaining leaves.

Slice the stems thinly and place in a bowl, then stack the chard leaves and cut into 1/2" ribbons.

Heat the oil in a large skillet over medium heat. Add the stems and cook for 4-5 minutes until softened. Add the garlic and pinch of cayenne pepper and cook for 30 seconds longer.

Add the chard ribbons and 1 tablespoon of water to the pot and stir well. Cover and cook for 3-4 minutes or until the chard has wilted. Remove the lid and cook until the chard is nice and tender, about 1 minute longer.

Remove from heat and add the lemon juice, salt and pepper, and stir well to combine. Adjust the seasoning as necessary, serve and enjoy!