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.
INGREDIENTS
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
DIRECTIONS
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.
NOTES:
Serves 4 to 6
CATEGORIES:
| 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 | |