Although 16 cups seems like a large amount of chard, it will cook down. Three simple ingredients--crushed red pepper, garlic, and fresh lemon juice--round out the flavor.
Heat oil in a large Dutch oven over medium-high heat. Add chard; saute 1 minute or until slightly wilted. Stir in pepper and garlic. Cover and cook 4 minutes or until tender, stirring occasionally. Uncover and cook 3 minutes or until liquid evaporates. Stir in juice and salt.
Excellent low fat, delicisous recipe. I added a 1.5 tsp of cinammon too to pop the lemon flavor a bit more.