from Chez Panise Vegetables, Alice Waters

1 bunch swiss chard, stems removed, leaves roughly cut
1 tablespoon olive oil
1 pinch red pepper flakes
salt and pepper, to taste
fresh lemon juice, to taste

Sauté the chard in olive oil, covered for 5 minutes, until the leaves are wilted and tender. Remove the cover and cook away the excess moisture. Season at the last minute with a pinch of red pepper flakes according to taste, and with salt and pepper. Squeeze lemon juice over just before serving.