Description
This Sesame Sautéed Swiss Chard recipe is a quick and flavorful way to enjoy nutrient-rich Swiss chard. Sautéed with toasted sesame oil, garlic, ginger, and tamari, this dish offers a delightful balance of savory and slightly spicy notes, perfect as a healthy side or light main dish.
Ingredients
Scale
For the Sautéed Swiss Chard
- 2-3 tsp toasted sesame oil
- 2 cloves garlic, pressed or minced
- 1 tsp grated ginger (optional)
- ¼ tsp red pepper flakes (omit if you prefer less spice)
- 1 bunch Swiss chard (stems removed, leaves roughly chopped; yields ~5-6 cups or 180 g)
- 2-3 tsp tamari (ensure gluten-free if needed)
- ¼ cup water
Instructions
- Heat the Sesame Oil: In a large skillet or sauté pan, warm 2-3 teaspoons of toasted sesame oil over medium heat to bring out its nuttiness and aroma.
- Sauté Garlic and Ginger: Add the pressed or minced garlic and grated ginger (if using) to the hot oil. Stir and cook for 1-2 minutes until fragrant, taking care not to burn the garlic.
- Add Red Pepper Flakes: Sprinkle in ¼ teaspoon of red pepper flakes to add a subtle heat. Adjust or omit according to your spice preference.
- Cook the Swiss Chard: Add the roughly chopped Swiss chard leaves to the pan. Stir well to coat the leaves in the oil, garlic, and spices. The chard will start to wilt and reduce in volume.
- Steam and Season: Pour ¼ cup water over the chard, cover the pan, and allow the chard to steam for 2-3 minutes. This will soften the leaves evenly. Then, add 2-3 teaspoons of tamari and stir to combine.
- Final Sauté and Serve: Remove the lid and continue to cook, stirring occasionally, until the water evaporates and the chard is tender but still bright green, about another 1-2 minutes. Taste and adjust tamari or seasoning as desired. Serve warm.
Notes
- For a gluten-free version, ensure to use gluten-free tamari.
- Red pepper flakes are optional; omit if you prefer a mild flavor.
- You can substitute Swiss chard with other leafy greens like kale or spinach, adjusting cooking time accordingly.
- Adding a squeeze of fresh lemon juice before serving can brighten the flavors.
- Use fresh garlic and ginger for best flavor; powdered forms will not give the same depth.
