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Hot Oil-Flashed Chard With Ginger, Scallions & Chili

Here's how you make Hot Oil-Flashed Chard With Ginger, Scallions & Chili
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  • Servings: 4
  • Prep: 5m
  • Cook: 15m
  • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • Kosher salt
  • Swiss card (2 bunches, stems removed and leaves cut crosswise into 3-inch pieces)
  • 2 scallions, sliced on the diagonal
  • 1 tablespoon grated ginger root
  • 1 serrano chili (stemmed and sliced into rounds)
  • 2 tablespoons grapeseed oil
  • 1 tablespoon sesame oil (toasted)
  • 1 tablespoon rice vinegar (unseasoned)
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame seeds (toasted - optional)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: 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.

  • Step 2: 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.


We hope you enjoy this recipe!

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