1 bunch of chard
rip the chard into smaller sized piece, feel free remove the leaves from the stems.
you can chop the stems finely and us them too!
dice the onion.
saute the chard in the olive oil, keeping the pan covered until the chard has reduced to at least half.
while that cooks down, saute the onion until translucent and beginning to brown.
these should finish around the same time.
(want to use just one pan? star the onions and just when then become translucent add the chard and finish cooking the onions and the chard together).
when the chard is cooked to the tenderness of your liking pour the juice (or just squeeze over the greens), of one whole lemon.