Heat olive oil in a large sauté pan over medium high heat.
Slice garlic on a mandolin (or thinly by hand) and add to oil, cooking until lightly browned.
Add pine nuts and sauté until golden brown. Remove garlic and pine nuts and set aside.
Trim stems from Swiss chard and cut into 1-inch pieces. Add chard stems to pan with water and simmer until water has evaporated.
Chop chard leaves roughly and add to pan. Season lightly and toss to wilt.
Add back garlic and pine nuts and sprinkle with lemon juice. Adjust seasoning and serve.