2 pounds (1 kg) Swiss chard
About 3 tablespoons (45 mL) peanut or safflower oil
1 large onion, chopped
4 garlic cloves, minced
1-inch (2.5 cm) piece fresh ginger, peeled, grated
Salt and pepper
A squeeze of lemon, or to taste
Separate chard leaves from stems. Wash stems, halve them lengthwise and slice very thin. Stack leaves in batches, roll up and shred with a knife. Rinse leaves in a sink of ice-cold water and shake off most of the water.
Heat oil in a wok or large sauté pan. Gently cook onion with garlic and ginger until soft and lightly golden, about 15 minutes. Add chard stems, stirring to combine; season with salt and pepper. Cook until approaching tender, about 15 minutes. Add leaves, stirring to combine; continue cooking until leaves have wilted and stems are completely cooked, about 10 minutes longer. Check seasonings, adding a squirt of lemon to taste and serve. Makes 4 servings.