Wash the chard and roughly chop the stems. The easiest way to do this is to put the largest leaf on the bottom, lay the other ones on top (with the stems to the right) and then roll them all up into a bundle. (Basically, like a giant chiffonade roll.) If you have a very large bunch, do it in two batches.

Slice the stems into about 1-inch pieces with your chef's knife and set aside.

Slice through the leaves as well. Then cross-cut the leaves once or twice.

Heat a large saute pan, then add olive oil.

Add the garlic and sesame seeds and stir for no more than a minute.

Add the chard stems for 3 minutes. then add the leaves.

As the chard wilts, splash on some of the Bragg's or tamari.

When the chard is fairly wilted (about 3 or 4 minutes), squeeze one lemon over it.

Add sea salt or kosher salt (not much, as the tamari is salty) and a little cracked black pepper. Taste and adjust the seasonings. Serve topped with a sprinkle of sesame seeds.