Sizzling Chard Greens

By kathryns

Don't use the stems (can save for soups or stews)

Ingredients

• ¼ Cup water
• ¼ teaspoon kosher salt
• 2 large bunches Swiss chard (1½ to 2 pounds total), stems removed and leaves cut crosswise into rough 3-inch pieces
• 2 scallions, thinly sliced on bias
• 1 tablespoon finely grated fresh ginger
• 1 serrano chili, thinly sliced
• 2 tablespoons grapeseed oil
• 1 tablespoon toasted sesame oil
• 1 tablespoon unseasoned rice vinegar
• 1 tablespoon soy sauce
• 2 teaspoons toasted sesame seeds (optional

Details

Preparation time 12mins
Cooking time 20mins

Preparation

Step 1

In a large skillet over medium-high heat, bring the water and salt to a boil. Pile the chard into the pan and cover (the lid may not close completely). Cook until the chard is wilted, about 5 minutes, stirring halfway through. Remove the lid and continue to cook, stirring occasionally, until most of the liquid has evaporated, 1 to 3 minutes. Transfer the chard to a serving platter and wipe out the skillet.

Distribute the scallions, ginger and chili evenly over the chard. Add both oils to the skillet and return to medium-high heat until very hot, 1 to 2 minutes. Pour the oils directly over the greens and aromatics (you should hear them sizzle) and toss to distribute. Drizzle the vinegar and soy sauce over the chard and toss again. Sprinkle with the sesame seeds, if using.