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Sesame Chard



1/2 bunch of  Swiss Chard (about 1/3 lb.)

2-3 Tbs. Olive Oil

1 tsp. sesame oil

1 Shallot

1 tsp. grated ginger (optional)

1/4 diced red pepper (frozen is fine)

Sesame seeds

1 Tbs. Soy Sauce

I was messing around the kitchen and I realized I had a mess of Swiss Chard in the fridge.  Threw together this recipe and turned out pretty well.  To make, wash the chard and remove the leafy green parts from the red stalks.  The smaller veins are fine.  In a pan, place the olive oil, heat it up, and add the shallot and optional ginger to it.  Let them saute for a short while, definitely before they get golden brown.  Add the diced red pepper (for this I used Trader Joes’s frozen mixed peppers and it turned out fine).  Put the peppers in the pan.  Once the shallot has turned golden brown, add the Swiss chard.  Don’t worry if the pan can’t initially hold all of it; the chard has a lot of water in it and will reduce to a third or less when all said and done. As the chard cooks, it will become soggy, but as the water evaporates, it will firm up a bit.  Let that cook for 10 minutes or so, stirring so nothing burns.  Once cooked, add the sesame seeds (very attractive against the dark green), sesame oil (for taste) and soy sauce.  Be judicious with the sesame oil… you don’t want to make the whole thing oily.  Turn off the burner and the residual heat from the pan will evaporate the soy sauce but not burn it. Goes well with a salmon burger.