Sautéed Swiss Chard with Parmesan

1/2 cup dry white wine
3 tablespoons olive oil
1 tablespoon fresh lemon juice, or to taste
1 tablespoon minced garlic
2 tablespoons freshly grated Parmesan cheese
1/2 small red onion, diced
salt to taste (optional)
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately

Heat olive oil  in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.