Prepare your ingredients by slicing the Italian sausages into 1-inch thick rounds. Wash the Swiss chard thoroughly, chop the stems into 1/2-inch pieces, and roughly tear the leafy portions into bite-sized pieces.

Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet over medium-high heat. Add the sliced sausages in a single layer and cook undisturbed for 3 to 4 minutes until the bottoms are deeply browned and crispy.

Flip the sausage slices and cook for an additional 3 to 4 minutes until crispy on the other side and fully cooked through. Use a slotted spoon to transfer the sausages to a plate, leaving the flavorful drippings in the pan.

Reduce the heat to medium, add the remaining tablespoon of olive oil if the pan looks dry, and toss in the chopped Swiss chard stems. Sauté for about 3 minutes until they begin to soften.

Stir in the minced garlic and crushed red pepper flakes, cooking constantly until highly fragrant, about 30 seconds.

Add the leafy chard to the skillet along with the chicken broth. Cover the skillet with a lid and let the greens steam for 2 to 3 minutes until wilted and tender.

Return the crispy sausages to the pan, tossing everything together to combine. Drizzle with the fresh lemon juice and season with salt and black pepper to taste.

Remove the skillet from the heat and serve immediately. Garnish with a sprinkle of grated Parmesan cheese and serve alongside thick slices of toasted bread for a complete, comforting meal.