Swiss Chard Ohitashi

5 from 4 votes

Swiss Chard Ohitashi

This is a simple way to cook fresh greens that results in a wholesome side dish bursting with deep flavor that will have you going back for seconds.

Prep Time10

Cook Time10

Total Time20

Course: Dinner, Lunch, Side Dish

Cuisine: Japanese

Servings:

Calories: 155kcal

Author: Kitrusy

Ingredients

2 bundles Swiss Chard or any fresh raw green (see notes)
1 tbsp extra light olive oil or peanut oil
2 tbsp chili oil I highly recommend using one with onion and garlic in it.
1 tbsp dried garlic
1 tbsp salted butter
2-3 tsp tamari or soy sauce (if gluten isn't an issue)

Instructions

Prep the Chard: Wash the swiss chard and pat each leaf dry. Remove the middle/stem from the leaves and chop both the stems and leaves into small pieces.
Blanch: Place the chopped chard it into boiling water for 3-4 min.
Drain and place the Swiss chard into ice cold water for a few minutes.
Drain and squeeze the boiled chard to remove as much water as possible (using a cheese cloth or clean kitchen towel makes this step easier).
Sauté the Chard: Add the oil, butter, dried garlic, and hot oil into a cold skillet. Place over high heat until the butter is melted and bubbling and just starting to brown and the garlic and chili oil are frying and fragrant.
Reduce the heat to med-high and add the squeeze-dried chard and toss to coat. Cover the chard and allow to cook for 2-3 minutes. Remove the pan from the heat, uncover, add the tamari/soy sauce and toss to coat.
Serve immediately. If there are any leftovers, bring to room temperature and store in a covered container in the fridge for up to 5 days.

Notes

This recipe is great for any leafy green including spinach, kale, collard greens, bok choy, turnip greens etc.

Nutrition