I just love the freshness of this recipe. It evolved from my habit of putting soy sauce and fresh cracked pepper on lightly cooked greens, then I tweaked it from there. Simple, flavorful, healthy…you really couldn’t ask for more.
Recipe by: Designs by Jeanne R
1 bunch of fresh rainbow chard, washed
1 small onion, chopped
1/2 teaspoon sesame oil
1/2 tablespoon canola oil
2 tablespoons soy sauce
1/4 teaspoon red pepper flakes (or more if desired)
fresh ginger root, peeled
2 tablespoons sesame seeds
salt & pepper
Tear the chard, separating the leaf from the stems. Chop the leaves into ribbons, set aside. Next, chop the stems into small bite sized pieces.
Add the chopped stems and onions into a large skillet which contains the oils, heated to a medium-high temperature. Cook until just tender. Add the soy sauce, red pepper flakes, and chard leaves. Cook until barely wilted then remove from heat. Using a micro-plane, zest a small amount of ginger root, half of the sesame seeds, salt and pepper. Toss to coat. Correct seasonings if needed. Garnish with the remaining sesame seeds.
Serve as a side dish, or over rice as a vegetarian meal. Add cooked shrimp or chicken as another variation.
Here’s a quick tip; since ginger root packs a lot of punch, I usually don’t need to use much. Don’t toss it out, keep it in the freezer for a future recipe!