Quick and easy, this Steamed Swiss Chard with Soy Sesame Sauce dish is nice served cold or at room temperature.
Throughout the summer, Swiss chard makes a regular appearance in my CSA Box and at the local Farmer’s Market. So often, I hear people say that they have no idea what to do with Swiss chard. Swiss chard is actually a fairly mild tasting leafy green vegetable, somewhat similar to spinach I would say. The stems are edible, but need to be cooked until tender. Although slightly bitter sometimes, I’ve found steaming the leaves and stems together results in a pleasantly tender and mild tasting vegetable.
Swiss chard is a nutritional powerhouse, packed with vitamins K, A, C, magnesium, manganese, potassium, iron, and vitamin E. So, it’s well worth introducing this into your diet if you haven’t already tried it.
With hot temperatures in full swing, making banchan out of summer produce is fast becoming my favorite way to use up many of the vegetables in my weekly CSA Box. Banchan are the little side dishes served with a traditional Korean meal. Almost anything goes – cucumbers, radishes, kohlrabi, spinach, bean sprouts, and napa cabbage have all been turned into banchan in my kitchen.
Although I’ve never had Swiss chard Banchan, this recipe is very similar to the way spinach banchan is made, simply prepared with soy sauce, sesame oil and a touch of sugar. If you’re still skittish about eating Swiss chard after trying this recipe, blend it into pesto – that’s what I do for my kids and they don’t even know it.
- 1 bunch Swiss chard, ends trimmed, cut into 1½" pieces
- 1½ teaspoon gluten-free soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon organic sugar
- Steam Swiss chard until tender, about 3-4 minutes. Immerse in ice bath to stop cooking and cool vegetables down. Squeeze dry. Toss with soy sauce, sesame oil, and sugar. Serve.