red chard

we often have kale as a side dish but lately have been expanding our repertoire of dark leafy greens. they're super good for you and easy to prepare and you can add any flavors you want while sauteeing to make them fit perfectly with any meal.

this red chard that we made recently was cooked with a splash of dressing that we made a ton of the night before. the recipe we based it on comes from the tassajara cookbook (which is gorgeous and has a million things i want to make when picnic season is upon us). it's called wa-fu dressing and the recipe* is:

1/2 c. tamari
1/4 c. sugar
3/4 c. rice vinegar
1 tablespoon sesame oil
1 tablespoon sesame seeds
combine all ingredients in a bowl and chill before using

but we were missing sugar (of all things...) so kris worked his magic and did a little less rice vinegar and replaced the rest with mirin. it added a nice sweetness and was delicious!

so! to make your chard taste like wa fu (or faux fu in our case), remove your chard from the stem and tear into pieces and wash well. heat a little oil in a pan and add the chard (in batches if you need to) until it starts to wilt. add 1/4 - 1/2 cup (depending on how much chard you have) and sautee for about 10 minutes until nice and tender.
combine all in a bowl and mix well. chill before using.

*we cut this in half and still had tons. you could probably third or quarter it if you're in the mood for some math and eyeballing.

-d