2bunchesSwiss chardabout 8 cups chopped (see notes)
1tablespoonolive oil
1tablespoonwater
black sesame seedsoptional, for garnish
For the Asian dressing:
¼inch piecefresh ginger
1small clovegarlic
1scallion
2tablespoonsreduced-sodium soy sauceor tamari for gluten free
1tablespoontoasted sesame oil
1tablespoonolive oil
1teaspoonrice vinegar
½tablespoonhoneyor maple syrup for vegan, to taste
Instructions
Prep: Wash and trim the Swiss chard leaves and then cut the thick stem out of each leaf by cutting down along each side of it. Chop the stems into small, bite sized pieces, set aside, and then roughly chop the leaves of the chard into larger (1-2 inch) pieces; set aside.
Make the dressing: Combine all of the dressing ingredients in a mixing bowl and use a whisk to incorporate.
Sauté: Warm a large skillet over medium heat and add the olive oil. Once the oil shimmers, add the chopped stems and sauté for a few minutes until they soften a bit. Add the leaves along with the water, cover, and steam for a minute or two, stirring a few times to mix the stems with the leaves until the leaves are just bright green (don't steam for too long.)
Combine: Remove the chard from the skillet and place in a medium serving bowl. Pour the dressing over the chard and mix well to coat. Garnish with black sesame seeds if desired.
Enjoy: Serve immediately, and enjoy! Leftovers will stay fresh for up to one day in the fridge.
Notes
Swiss chard varieties: You might see different kinds of chard like red chard, green chard and rainbow chard. They're all Swiss chard and they all work great! Pick whatever looks freshest and feel free to mix and match.Storage: Leftover sautéed Swiss chard will stay fresh in an airtight container for up to one day in the fridge. It does not stand up well to freezing.