Here’s a simple, tasty Korean or Japanese-inspired vegetable dish that I served with the aforementioned Firecracker Chicken and Rice.
To prepare: roll washed and trimmed swiss chard leaves, leaving some stalk pieces intact, and cut across the leaves in perhaps 1.5 inch strips; tear these in half to manageable eating length if necessary. Sauté chard with minced garlic in oil. Add a splash of soy sauce and bit of freshly ground black pepper. When done (stalks a bit translucent but still slightly firm), mix in some toasted sesame seeds; splash with a bit of sesame oil and top with more sesame seeds to serve.
(This is based, I think, on something I saw on a favorite cooking show: Simply Ming. http://ming.com/simplyming)
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