Chilled Chard with Soy and Sesame

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Chilled Chard with Soy and Sesame

 

2 1/2 lbs. chard leaves, thick ribs discarded

salt

1 tbsp. soy sauce

1 tsp. sugar

1 tsp. toasted sesame oil

1 tsp. sesame seeds, toasted in a dry skillet until golden

 

Wash chard leaves, shake to remove excess water and roughly chop. Place in a

stockpot, sprinkling lightly with salt as you add leaves. Turn heat to medium,

cover and cook, stirring occasionally until wilted, about 10 minutes. Transfer

to a colander set over a bowl, and cool to room temperature.

Meanwhile, bring soy sauce, sugar and sesame oil to a boil in a small saucepan.

Simmer just until sugar dissolves. Set aside to cool.

When chard has cooled, pick it up and squeeze it with your hands, removing as

much liquid as possible. Transfer to a bowl, drizzle with soy mixture, and toss

to season evenly. cover and refrigerate until chard is well chilled, up to

several hours.

To serve, transfer chard to a serving bowl and sprinkle with toasted sesame

seeds. Serves 4.

 

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