I am a Japanese food addict and have a thing for Asian ingredients like mirin and soy sauce, which add a beautiful refreshing quality to absolutely anything they touch. Mild Swiss chard takes to these flavors like a fish to water. Rainbow chard and red chard can be used interchangeably for Swiss chard, or use a combination of all three for a really colorful dish. Add 2.5 tablespoons of sesame oil to the vinaigrette ingredients and you have a fabulous dressing for a raw spinach salad or a broiled fish fillet.
From page 212 of Simply Delicioso.
1.5 tbs miso paste
1 tbs grated, peeled fresh ginger
1/2 jalapeno pepper, finely minced (seeded and ribbed for less heat)
2 tsp red wine vinegar
1 tsp mirin
1 tsp soy sauce
2 tbs sesame oil
1 medium red onion, halved and thinly sliced
1/2 tsp red pepper flakes
2 lbs swiss chard, tough stems removed, leafy greens thinly sliced into ribbons
1. To make the vinaigrette, whisk the miso paste, ginger, jalapeno, vinegar, mirin, and soy sauce together in a medium bowl and set aside.
2. Heat the sesame oil in a large skillet over medium-high heat. Add the onion and red pepper flakes and cook, stirring often, until the onion starts to soften, about 3 minutes. Stir in the swiss chard, then pour in the vinaigrette. Reduce the heat to low, cover, and cook until the swiss chard is tender, 6 to 8 minutes, and serve.
Serves 4 to 6
|Meal Dinner||Cuisine Japanese|
|Dish Side Dish||Cooking Method Stir Fry|
|Main Ingredient Vegetables||Prep Time less than 15 minutes|
|Cooking Time less than 15 minutes|
|Features Dairy-Free, Diabetic-Friendly, High-Fiber, Low-Calorie, Low-Carbohydrate, Low-Fat, Low-Sodium, Vegan, Vegetarian, Wheat/Gluten-Free|