Chard Oshitashi Recipes

SWISS CHARD RECIPE: OHITASHI & JAPANESE PICKLED STEMS

Steps:

• Remove the chard stems from the leaves, and keep both. Start by chopping the chard stems down the stalk into small pieces. Place in a bowl with the vinegar, miso paste, 1 tsp. mirin and ½ tsp. salt. Use your hands to massage the sauce into the stalks, mixing well for a couple minutes. Place the chard stem pickles in an airtight refrigerator until used.
• If making rice, cook the rice as directed. Once cooked, set aside.
• Bring a pot of water fitted with a steamer to the boil. Add the chard leaves and allow to stem for about 5 minutes, until the leaves have reduced greatly in size. Shock under cold water, then use your hands to squeeze out as much water as possible. Roughly chop the chard leaves, and place in a bowl with the soy sauce, sesame oil, and remaining tsp. of mirin. Gently work the sauces in, mixing and pulling apart the clumps. Top with sesame seeds.
• Serve the greens along with the rice and pickled stems. You will likely have more stems than you need, so reserve any remaining pickled stems and add to salads or eat as a snack.

SEARED RED CHARD

Steps:

• Make sure your greens are very dry before preparing recipe. Also, wash and chop them when you come in from market, then they are ready for you to cook up even quicker.
• Heat the oil in a large nonstick skillet over medium-high heat. Add onions and toss 2 minutes, then add chard in bunches and keep it moving as it wilts up a bit - you are just searing it up. The greens should remain crisp and crunchy. Wilting them all and searing them up should take no more than 3 to 4 minutes. Season the greens with nutmeg and salt and pepper, to taste. Douse the pan with a little vinegar and remove from heat. Toss to cook off vinegar and serve the greens hot.

CHARD OSHITASHI

Steps:

• Bring a large pot of water to a boil. Working in batches, add chard and cook, adding more chard as space allows, until barely tender, 3 to 4 minutes. Drain, then submerge chard in a bowl of ice water.
• When chard is cool, drain again, squeeze out excess liquid, and cut into bite-size pieces. Toss chard with soy sauce, top with bonito flakes, and divide among 4 bowls.