Ingredients:
2 pounds Swiss chard
salt and freshly ground black pepper
2 tablespoons fresh lemon juice
1/2 cup extra virgin olive oil
Trim off the white stalks from the Swiss chard separating it from the green leaves. Cut the stalks into pieces 2 inches long, removing any strings.
Bring a large pot of lightly salted water to a boil. Add the stalks and boil for 5 minutes. Add the leaves and cook 2 more minutes. Drain then immediately transfer to a bowl of iced water so the leaves remain green. Once cooled, drain then pat dry with paper towels. Place in serving dish and set aside.
In a small bowl dissolve salt and pepper (to taste) in the lemon juice. Drizzle lemon mixture and olive oil over the Swiss chard then mix well. Serve warm or at room temperature.