June 05, 2018
Side Dishes, Vegetables, Asian,
Budget-Friendly, Quick Meals, Skillet, Stove Top, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Water, Oil, Spicy more
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"Recipe source: Milk Street 50 recipes to change the way you cook"
In a skillet over medium high heat, bring 1/4 cup water and 1/4 teaspoon salt to a boil. Pile the chard into the pan and cover. Cook until the chard is wilted (5 minutes), stirring halfway through. Remove the lid and cook, stirring occasionally, until most of he liquid has evaporated (1-3 minutes). Transfer the chard to a serving platter and wipe out skillet.
Distribute the scallions, ginger and chili evenly over the chard. Add both oils to the skillet and heat over medium high heat until very hot (1-2 minutes). Drizzle the oils directly onto the green and aromatics and toss to distribute. Drizzle the vinegar and soy sauce over the chard and toss. Sprinkle with sesame seeds, if using.
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