1 bunch rainbow chard, stems removed
1 tablespoon lemon olive oil
¼ cup pine nuts
1 shallot, sliced
3-4 garlic cloves, minced
1 tablespoon cold unsalted butter, cut into 4 pieces
1/4 cup Parmigiano-Reggiano, grated
Roughly chop chard leaves and wash and dry them well. Rinse the stems and slice them crosswise ¼ inch thick.
In a large stir-fry pan or skillet, heat the lemon oil over medium heat. Add the pine nuts and cook, stirring constantly, until lightly browned, 2 to 3 minutes. Transfer the pine nuts to a plate, leaving behind as much oil as possible.
Return the pan to medium-high heat, add the chard stems, shallots and a pinch of salt and cook, stirring occasionally, until they begin to brown lightly, 6 to 7 minutes. Add the garlic and cook just until fragrant, about 15 seconds.
Add the chard leaves and another pinch of salt. Toss with tongs until just wilted, 1 to 2 minutes. (If using a skillet, you may need to add the chard in batches, letting the first batch wilt before adding more.) Remove the pan from the heat, add the cold butter pieces and stir just until the butter has melted.
Using tongs, immediately transfer about half of the leaves and stems to a serving plate and arrange. Sprinkle on half of the Parmigiano and pine nuts. Layer on the remaining leaves, stems and pan juices, and garnish with the remaining cheese and pine nuts. Serve with lemon wedge on the side for squeezing.