Start by rinsing the Swiss chard under cold water to remove any dirt or grit. Shake off the excess water and gently pat the leaves dry with a kitchen towel. Remove the thick stems by cutting along the sides of each one. Chop the leaves into bite-sized pieces and set them aside.

In a large skillet, heat the olive oil over medium heat. Once the oil is shimmering, add the minced garlic. Sauté for about 30 seconds, just until the garlic becomes fragrant. Be cautious not to burn it, as burnt garlic can spoil the dish.

Add the chopped Swiss chard leaves to the skillet. Stir well to coat them with the garlic-infused oil. Sprinkle with salt and pepper to taste. Sauté for 3-5 minutes, stirring occasionally, until the chard wilts down significantly and turns a vibrant green.

Once the chard has wilted, add the lemon juice. If you’re using red pepper flakes, this is the time to sprinkle them in. Give a final stir to combine all the flavors, allowing the heat from the pan to enhance the lemon's brightness.

Transfer the sautéed chard to a serving dish. Top it with toasted pine nuts for added crunch. You can also garnish with additional lemon juice and a sprinkle of salt if desired. This dish can be served warm or at room temperature.