In a small pan drizzled with 1tbsp olive oil, toast ½ cup breadcrumbs, stirring to evenly distribute the oil. Season with salt and pepper. Once golden, transfer to a bowl.

Take a large bunch of Swiss Chard, slice the stalks into thin slices, and the leaves into large ribbons. 

In a large pan set to a medium heat, drizzle 2 tbsp olive oil, adding the stalks and 2 large garlic cloves finely chopped. Stir fry till soft 3-4 minutes. Add the leaves, stir and cover to steam. Stir from time to time, till wilted, about 4-5 minutes. Remove the cover, and continue cooking till the pan is dry.

Stir in the juice of half a lemon. Season with salt and pepper.

Serve topped with the breadcrumbs.