This recipe is slightly modified from the Fit For Life Vegetarian Cookbook by Marilyn Diamond.
4 cups Swiss chard
1 cup fennel stalks and fuzzy leaves, chopped
1/4 cup water
1 portobello mushroom, sliced or 7 button mushrooms, chopped
1/2 seedless cucumber, julienned
1/2 yellow or red sweet pepper, diced
1 teaspoon oil
Mix these in a small bowl:
1/2 a lemon’s juice
1 tablespoon olive oil
1/2 crumbled nori sheet or kelp flakes
Salt to taste
Pepper to taste
Fry fennel and mushrooms in a large pan on medium heat until mushrooms are beginning to brown. Add yellow bell pepper and chard and 1/4 cup of water, cover. The chard will steam. Steam for about 1 minute. Scoop the mixture into a large bowl with cucumbers. Add dressing to the vegetables and mix together.