Asian-Style Swiss Chard
A savory, nutty twist on sautéed greens with ginger and roasted peanuts
Why This Recipe Works
Separating the sturdy stems from the tender leaves allows both parts to reach the ideal texture at the same time. The addition of ginger and sesame oil provides a deep aromatic base, while roasted peanuts add a crucial textural contrast to the silky greens.
Instructions
Separate the chard leaves from the stems by cutting along both sides of the center rib. Slice the stems into 1/2-inch pieces and coarsely chop the leaves into 2-inch pieces, keeping the stems and leaves in separate piles.
Heat the sesame oil in a large pot or Dutch oven over medium heat until it shimmers. Add the chard stems, ginger, and garlic, and cook until the stems are softened and translucent, about 5 to 7 minutes.
Add the chard leaves and water to the pot. Increase the heat to medium-high and cover the pot to steam the greens until they are wilted and tender, about 3 to 5 minutes.
Remove the lid and continue to cook, stirring frequently, until any remaining liquid has evaporated and the greens are glossy.
Remove from the heat and stir in the soy sauce until the greens are well-coated.
Transfer to a serving bowl and sprinkle with sliced scallions and chopped peanuts. Serve immediately while the peanuts still have their crunch.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate leftovers for up to 2 days, though peanuts will lose their crunch.
What substitutions can I make?
- soy sauce: tamari for gluten-free
