Description
This Sesame Sautéed Swiss Chard recipe offers a quick, flavorful way to enjoy nutritious greens with an Asian-inspired twist. Tender Swiss chard leaves are sautéed with garlic and toasted sesame oil, then enhanced with soy sauce and a touch of rice vinegar for a deliciously savory side dish that’s perfect for any meal.
Ingredients
Scale
Ingredients
- 1 large bunch Swiss chard (about 1 pound), stems removed and leaves roughly chopped
- 1 tablespoon toasted sesame oil
- 2 teaspoons vegetable oil
- 2 garlic cloves, minced
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon sesame seeds, plus more for garnish
- Pinch of red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- Prepare the Swiss chard: Rinse the Swiss chard thoroughly under cold water to remove any dirt, then shake off excess water. Remove the stems and roughly chop the leaves. If using stems, slice them thinly and set aside.
- Heat the oils: In a large skillet or sauté pan, heat the toasted sesame oil and vegetable oil over medium heat until shimmering.
- Sauté the garlic: Add the minced garlic to the hot oils and cook for about 30 seconds, stirring constantly, until fragrant but not browned.
- Add Swiss chard leaves: Add the chopped Swiss chard to the pan and toss to coat evenly in the oils. Sauté for 3 to 5 minutes, stirring frequently, until the leaves are wilted and tender.
- Incorporate seasonings: Stir in the low-sodium soy sauce, rice vinegar, sesame seeds, and red pepper flakes if using. Continue cooking for another 1 to 2 minutes to allow flavors to meld.
- Finish and serve: Remove the pan from heat. Season with salt and black pepper to taste. Garnish with additional sesame seeds and serve the sautéed Swiss chard warm.
Notes
- You can include the Swiss chard stems by slicing them thinly and sautéing them for 1 minute before adding the leaves for extra texture.
- This dish pairs wonderfully with rice, noodles, or grilled proteins for a balanced meal.
- For added nuttiness, drizzle a little tahini or peanut sauce over the top before serving.
