Instructions

1. To stem chard, hold a leaf in one hand, grasping it near base of leaf and stem pointing up. With your other hand, close the leaf like facing pages of a book, then pull and tear leaf from stem, gradually working down along center vein to tip of leaf. Discard stems. Gather an abundant amount of chard in one hand and cut it crosswise into roughly 1-inch strips.

2. In heavy, large skillet, heat oil over medium-high heat. Add shallots and cook until they soften, 2 minutes, stirring constantly. Mix in chard, stirring until it collapses; it will take 3 or 4 additions to fit all chard into pan. Continue stirring until chard is dark and looks like barely cooked spinach, 4 minutes. Pour in 1/2 cup water, spread chard in even layer and cook until pan looks almost dry, 4 minutes, stirring occasionally. Add another 1/2 cup water, spread greens evenly and simmer, uncovered, until chard is tender, 10 minutes, stirring occasionally and more often toward the end. When chard is done, pan should be almost dry and little liquid should seep out when chard is gathered together. Season chard to taste with salt and pepper.

3. To serve, using slotted spoon, transfer chard to serving bowl. Garnish with lemon wedges. Squeeze lemon over chard after serving.