Description
This Sesame Sautéed Swiss Chard recipe offers a quick and flavorful way to enjoy nutritious greens, infused with the rich taste of sesame oil, garlic, and soy sauce. Perfect as a tasty side dish, it combines tender Swiss chard with an Asian-inspired blend of seasonings for a healthy and satisfying addition to any meal.
Ingredients
Scale
Swiss Chard and Vegetables
- 1 large bunch Swiss chard (about 8 cups), stems removed and chopped, leaves chopped
- 2 cloves garlic, minced
Seasonings and Oils
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce or tamari
- 1 teaspoon rice vinegar
- 1 teaspoon sesame seeds
- pinch of red pepper flakes (optional)
- salt and black pepper to taste
Instructions
- Prepare Swiss chard: Wash and dry the Swiss chard thoroughly, then separate the stems from the leaves. Chop the stems and leaves separately to ensure even cooking.
- Heat sesame oil: In a large skillet, heat 1 tablespoon of sesame oil over medium heat to infuse the pan with a nutty aroma.
- Sauté chard stems: Add the chopped chard stems to the skillet and cook for 2–3 minutes until they become slightly softened but still have some crunch.
- Add garlic: Stir in the minced garlic and cook for about 30 seconds, stirring frequently to prevent burning and release its fragrance.
- Cook leaves with seasonings: Add the chopped chard leaves, soy sauce, rice vinegar, and red pepper flakes (if using) to the skillet. Sauté everything together for 3–4 minutes, stirring occasionally until the leaves are wilted and tender.
- Season and finish: Taste and season with salt and black pepper as desired. Sprinkle the sautéed Swiss chard with sesame seeds for a crunchy finish.
- Serve warm: Transfer to a serving dish and enjoy warm as a healthy side dish. Optionally, drizzle with extra sesame oil or garnish with chopped nuts for added texture.
Notes
- Drizzle with extra sesame oil before serving for enhanced flavor.
- This dish pairs excellently with rice, grilled meats, or tofu for a complete meal.
- Add chopped peanuts or cashews on top for an extra crunch.
