Remove the leaves of the chard from the stems. Dice the stems and roughly chop the leaves. Rinse well.

Sauté the stems in a nonstick pan on medium heat for about 5 minutes. (if necessary, use a couple tablespoons of water or vegetable broth to keep them from sticking.)

Add the leaves to the pan. Cook 5 minutes more.

Meanwhile, make a batch of vegan honey mustard dressing.

Remove from the heat. Plate, and drizzle with the vegan honey mustard dressing. Enjoy!