Sautéed Swiss Chard with Sesame Sauce
By Sandra WuPublished on March 9, 2015
Time
35 minutes
Yield
Serves 4
Ingredients
¼ cup plus 1 tablespoon sesame seeds, toasted2 teaspoons sugar 2 tablespoons water 1 teaspoon soy sauce 1 ½ teaspoons white miso ¼ teaspoon grated fresh ginger 1 ½ tablespoons vegetable oil ½ teaspoon toasted sesame oil 1 ½ pounds Swiss chard, stems sliced ¼ inch thick on bias (3 cups), leaves sliced into ½-inch-wide strips (10 cups)Kosher salt
Before You Begin
This recipe will work with any color of Swiss chard.
Instructions
- Process 1/4 cup sesame seeds and sugar in food processor until it resembles coarse sand, about 15 seconds. Add water, soy sauce, miso, and ginger and pulse until combined, about 5 pulses. Transfer to bowl.
- Heat vegetable oil and sesame oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add chard stems and 1/8 teaspoon salt and cook, stirring occasionally, until spotty brown and crisp-tender, 5 to 6 minutes. Add two-thirds of chard leaves and cook, tossing with tongs, until just starting to wilt, 30 to 60 seconds. Add remaining chard leaves and 1/8 teaspoon salt and continue to cook, stirring frequently, until leaves are tender, about 3 minutes longer. Remove pan from heat and stir in sesame sauce. Transfer to serving platter and sprinkle with remaining 1 tablespoon sesame seeds. Serve immediately.
Time
35 minutesYield
Serves 4Ingredients
¼ cup plus 1 tablespoon sesame seeds, toasted
2 teaspoons sugar
2 tablespoons water
1 teaspoon soy sauce
1 ½ teaspoons white miso
¼ teaspoon grated fresh ginger
1 ½ tablespoons vegetable oil
½ teaspoon toasted sesame oil
1 ½ pounds Swiss chard, stems sliced ¼ inch thick on bias (3 cups), leaves sliced into ½-inch-wide strips (10 cups)
Kosher salt
Test Kitchen Techniques
Ingredients
¼ cup plus 1 tablespoon sesame seeds, toasted
2 teaspoons sugar
2 tablespoons water
1 teaspoon soy sauce
1 ½ teaspoons white miso
¼ teaspoon grated fresh ginger
1 ½ tablespoons vegetable oil
½ teaspoon toasted sesame oil
1 ½ pounds Swiss chard, stems sliced ¼ inch thick on bias (3 cups), leaves sliced into ½-inch-wide strips (10 cups)
Kosher salt
Test Kitchen Techniques
Ingredients
¼ cup plus 1 tablespoon sesame seeds, toasted
2 teaspoons sugar
2 tablespoons water
1 teaspoon soy sauce
1 ½ teaspoons white miso
¼ teaspoon grated fresh ginger
1 ½ tablespoons vegetable oil
½ teaspoon toasted sesame oil
1 ½ pounds Swiss chard, stems sliced ¼ inch thick on bias (3 cups), leaves sliced into ½-inch-wide strips (10 cups)
Kosher salt
Test Kitchen Techniques
Why This Recipe Works
The key to mastering sautéed Swiss chard is to get the stems to finish cooking at the same time as the leaves. Unlike spinach, which has stems that cook down as quickly as the leaves do, and kale, with ribs that are so tough that they are only good for the compost bin, Swiss chard stems fall somewhere in the middle. In our recipe, we slice the stems thin on the bias so that they cook quickly and evenly. Sautéing the stems first over relatively high heat provides a desirable tender-crisp texture and lightly caramelized flavor that acts as a foil to the tender leaves, which are added later in two stages.
Before You Begin
This recipe will work with any color of Swiss chard.
Instructions
- Process 1/4 cup sesame seeds and sugar in food processor until it resembles coarse sand, about 15 seconds. Add water, soy sauce, miso, and ginger and pulse until combined, about 5 pulses. Transfer to bowl.
- Heat vegetable oil and sesame oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add chard stems and 1/8 teaspoon salt and cook, stirring occasionally, until spotty brown and crisp-tender, 5 to 6 minutes. Add two-thirds of chard leaves and cook, tossing with tongs, until just starting to wilt, 30 to 60 seconds. Add remaining chard leaves and 1/8 teaspoon salt and continue to cook, stirring frequently, until leaves are tender, about 3 minutes longer. Remove pan from heat and stir in sesame sauce. Transfer to serving platter and sprinkle with remaining 1 tablespoon sesame seeds. Serve immediately.
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