Bring a 6- to 8-quart pot of salted water to a boil. Add Broccolini, cook for 2 minutes and then add Swiss chard and peas. Simmer, covered, for 4 minutes or until bright green. Drain. Meanwhile, melt butter in a large skillet. Add lemon slices and cook over medium to medium-high heat until lemons are soft and browned and butter is browned, 3 minutes each side. (Do not move lemons around too much so that they will get a nice sear.). Return the drained broccolini, Swiss chard and peas to the pot. Add the broth and crushed red pepper to the pan and toss gently. Transfer the broccolini mixture to a serving platter and top with the lemons. Top with chives and coarse salt before serving.