Heat the olive oil in a large frying pan or wok and add the garlic. Leave to sizzle for a minute and before adding the chard and a large pinch of salt.
Stir fry the chard until starting to soften. Add a squeeze of lemon juice and a little black pepper. Cook until just tender.
Divide the kale between plates and drizzle over some of the juices. Top with lemon zest and serve immediately.
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