Trim chard of any damaged leaves and tough stems. Wash well to remove all sand. In a large saucepan, bring to a boil about 1/2 inch of water and drop in the chard leaves. Return to a boil, cover and cook 2 to 3 minutes until leaves are tender. Add salt and remove from heat. Drain, reserving 1/4 cup of cooking liquid.
Chop chard. Add oil to the reserved liquid and pour desired amount over the chard before serving. Serve each portion with a lemon wedge and sesame seeds.
