Name: Sautéed Swiss Chard with Ginger
Total time: 30 min
Ingredients: 2 tablespoons chicken broth; 1 tablespoon oyster sauce; 1 tablespoon dry sherry; 1/2 teaspoon cornstarch; 1/8 teaspoon ground white pepper; 2 tablespoons vegetable oil; 1 (1/2-inch) piece ginger, peeled and sliced into thin rings; 2 cloves garlic, peeled and smashed; 1 1/2 pounds Swiss chard, stems sliced 1/4 inch thick on bias (3 cups), leaves sliced into 1/2-inch-wide strips (10 cups); Kosher salt

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

Whisk chicken broth, oyster sauce, sherry, cornstarch, and pepper together in bowl.

Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add ginger and garlic and cook, stirring constantly, until lightly browned and fragrant, 30 to 60 seconds. 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. Add chicken broth mixture and cook until mixture is slightly thickened and coats chard evenly, 1 minute. Transfer to serving platter. Serve immediately.