Ingredients
Equipment
Method
- Wash and trim 2 bunches Swiss chard 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, and then roughly chop the leaves of the chard into larger (1-2 inch) pieces; set aside. Then, grate ¼ inch piece fresh ginger, mince 1 small clove garlic, and dice 1 scallion.
- Combine the ginger, garlic, and scallion in a mixing bowl with 2 tablespoons reduced-sodium soy sauce, 1 tablespoon toasted sesame oil, 1 tablespoon olive oil, 1 teaspoon rice vinegar, and ½ tablespoon honey, and use a whisk to incorporate.
- Warm a large skillet over medium heat and add 1 tablespoon 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 1 tablespoon 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.)
- 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.
- Serve immediately, and enjoy! Leftovers will stay fresh for up to one day in the fridge.
Nutrition
Notes
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.
