1. Slice stems on the diagonal about one-half-inch wide. Coarsely slice leaves. 2. Heat one tablespoon of the olive oil in a wide casserole dish or pan. Stir in the stems, cover, and cook over low heat until tender, about five minutes. Add leaves and stir. Cover and cook over moderate heat until tender, another three to four minutes. 3. Remove to a serving dish and drizzle with the remaining oil and lemon juice. Add salt and pepper if desired. Makes two servings.