½teaspoonhot paprika or ground cayenne pepper (optional)
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.
If you have Moroccan harissa you can add 1 tablespoon instead of the dressing.