Asian Swiss Chard Recipe
Looking for a quick Swiss chard recipe packed with bold Asian flavors? This one's a winner! It's super easy to whip up and makes a fantastic side dish to go with chicken, fish, steak, or tofu. Trust me, it's like having a fancy restaurant side dish right at home.
Equipment
- Cutting Board
- Chef's knife
- Mixing bowl
- Whisk
Ingredients
- 2 bunches Swiss chard about 8 cups chopped
- 1 tbsp Olive oil
- 1 tbsp Water
- Black sesame seeds optional, for garnish
Asian Dressing:
- ¼ inch piece fresh Ginger
- 1 small clove Garlic
- 1 Scallion
- 2 tbsp Reduced-sodium soy sauce or tamari for gluten-free
- 1 tbsp toasted Sesame oil
- 1 tbsp Olive oil
- 1 tsp Rice vinegar
- ½ tbsp Honey or maple syrup for vegan, adjust to taste
Instructions
- Wash the Swiss chard thoroughly. Trim the leaves and cut out the thick stems by slicing down each side. Chop the stems into small pieces and roughly chop the leaves into larger pieces (about 1-2 inches).
- In a mixing bowl, whisk together ginger, garlic, scallion, soy sauce, toasted sesame oil, olive oil, rice vinegar, and honey until well combined.
- Heat olive oil in a large skillet over medium heat. Add the chopped chard stems and sauté for a few minutes until they start to soften. Add the chard leaves and water to the skillet. Cover and let it steam for a minute or two, stirring occasionally, until the leaves turn bright green (don't overcook).
- Transfer the cooked chard to a serving bowl. Pour the prepared dressing over the chard and toss well to coat evenly. Sprinkle with black sesame seeds for an optional garnish.
- Serve immediately and savor the flavors! Leftovers can be stored in the fridge in an airtight container for up to a day.
Notes
- Swiss chard varieties: Whether it's red, green, or rainbow chard, they all work great in this recipe. Mix and match as you like!
- Storage: Cooked Swiss chard keeps well for a day in the fridge but does not freeze well.