1 whole medium hot chile, or 1/4 teaspoon dried red chilies
1 tablespoon soy sauce
1 to 2 tablespoons fresh lemon juice
Separate Swiss chard stems from leaves. Chop the stems and set the leaves aside. Saute stems in olive oil until tender, about 10 to 15 minutes. Coarsely chop the leaves. Add the garlic, peppers, chard leaves, and soy and cook until tender. Remove from heat and add the lemon juice.