Swiss Chard With Sesame Sauce

Name: Swiss Chard With Sesame Sauce
Cuisine: American
Ingredients: 1 bunch Swiss chard; 1 tbsp Toasted sesame seeds; 1 tsp Soy sauce (dark); 1 tsp Enzyme juice (kumquat) or 1/2 tsp sugar

cookpad.japan @cookpad_jp

I once saw Swiss chard used in a TV cooking show overseas a long time ago.
I happened to find it at a supermarket in Tokyo and bought it on impulse, although I'd never eaten it. It said on the package that it wasn't bitter and was good for salad, but the first time I bought it, the stems were a bit thick, so I ended up blanching it and coating it with sesame sauce. I really liked the texture and I've been making it this way ever since.

Sesame seeds are best freshly toasted, so either re-toast or microwave them before using.
This recipe uses enzyme juice instead of sugar. I recommend kumquat or plum enzyme juice.
Enzyme juice from wild plants or grains are not suitable for cooking. Recipe by caterina

cookpad.japan @cookpad_jp

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Ingredients

1 bunchSwiss chard
1 tbspToasted sesame seeds
1 tspSoy sauce (dark)
1 tspEnzyme juice (kumquat) or 1/2 tsp sugar

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Steps

1

Wash the Swiss chard well. If the stems are thick, cut slits in them lengthwise halfway up from the bottom.
2

Cut into 4 cm lengths.
3

Fill a pot with water about 2.5 cm deep, add the Swiss chard, cover with a lid and steam-boil it.
4

My mother taught me to boil it this way with a little water, rather than a lot.
5

It will cook in about 3 minutes. Drain in a colander and squeeze out the liquid when cool. The liquid will be bright red.
6

Put the toasted sesame seeds in a mortar and microwave for a short time to dry them.
7

Grind the sesame seeds, then add the soy sauce and enzyme juice.
8

Mix it well, so it's evenly combined.
9

Add the well squeezed Swiss chard, break it up and coat it with the sesame sauce.
10

When it's lightly coated, it's done.
11

Blending the sesame seeds and flavorings together well before mixing them with the vegetables results in a nicer finish and the vegetables don't look as wilted.