Warm Mangold (green Swiss chard) Salad

Rinse the green chard leaves with cold water. Cut them into thin strips, about half an inch and put in a large skillet or wok, with 2-4 tablespoons water. Add a little bit salt and cook over medium heat, stirring occasionally, for about 5 minutes.

Mix together the dressing ingredients and pour it into the skillet. Cook for 5 minutes, continuously stirring, until all the leaves are coated with the dressing.

Add the lemon juice, remove from heat and serve or store in a container in the fridge up to 2 days.