Sesame Swiss Chard

Sesame Swiss Chard

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.

2 responses

  1. Pingback: Shiitake and Bok Choy Soup, Broiled Tilapia, and Sesame Sautéed Baby Bok Choy | Kitchen Convivial

  2. Pingback: Ginger Catfish | Kitchen Convivial

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