Since the chard stalks take a little longer to cook than the leaves, I hold the leaves back and add them after the stalks have cooked a bit by themselves.
3tablespoonsextra virgin olive oil
1tablespoonfresh lemon juice
Put 1quart water in a large pot, place over high heat, and bring to a boil.
Separate the leaves from the stalks of the Swiss chard. Cut the stalks into 1½ x ¼-inch strips and cut the leaves crosswise in two or three pieces. Rinse the leaves and stalks separately in cold water.
Add 1tablespoon salt to the boiling water and put in the Swiss chard stalks. Cook for 1 minute, then add the leaves. Cook until the Swiss chard is tender, 4 to 5 minutes. Drain in a colander and squeeze out as much water as possible by pressing on the leaves with a spoon. Transfer the chard to a shallow serving bowl and set aside to cool to room temperature.
Season the chard lightly with salt and toss with the olive oil and lemon juice. Serve at once.