20 minutes
This vibrant and tasty dish combines the earthy flavors of Swiss Chard with a hint of sweetness from a homemade sweet soy sauce, and a delightful crunch from toasted peanuts. It's a perfect side dish to complement any main course, or can be served on its own as a light, flavorful meal.
Swiss Chard
bunch
tablespoons
Scallions, Thinly sliced
pieces
Garlic, Minced
cloves
Fresno Pepper, Finely chopped, seeds removed for less heat
pieces
tablespoons
teaspoons
Peanuts, Toasted
cups
1. Prep the Swiss Chard
First, separate the leaves from the stems of the Swiss chard. Then, chop the leaves and the stems separately. Place the chopped Swiss chard in a large bowl of cold water and agitate for about ten seconds. Lift the chard out of the water. Repeat this process until there is no sediment left in the bowl. Dry the Swiss chard using a salad spinner or by draining it on paper towels for 5-10 minutes.
2. Mix the Sweet Soy
In a small bowl, combine the soy sauce and brown sugar. Stir until the sugar is completely dissolved.
3. Sweat the Aromatics
Heat the vegetable oil in a large pan over medium heat. Add the scallions, garlic, and chili pepper with a pinch of salt. Cook until they become fragrant but not browned.
4. Wilt the Swiss Chard
Add the Swiss chard stems to the pan with a three finger pinch of salt and saute for about 2 minutes until they start to soften. Then, add the Swiss chard leaves and cook for another 2 minutes until just wilted.
5. Finishing Ingredients
Pour the sweet soy sauce into the pan and stir well to coat the Swiss chard. Add the peanuts and cook for another minute to allow the sauce to be absorbed. Taste for seasoning, adjusting with salt or acidity if needed and transfer the Swiss chard to a serving plate.
Look for Swiss chard with bright, vibrant leaves and firm stems. Freshness is key as it will withstand the sautéing process better and retain its texture and color.
Sauté the stems first until slightly tender, then add the leaves in batches to avoid crowding and cook just until wilted to preserve color and nutrients.
Wash the leaves and stems thoroughly to remove any grit. Pat them dry to avoid splattering when sautéing. Separate the stems from the leaves, as they have different cooking times; chop the stems into bite-sized pieces, and roughly tear the leaves.
Adjust the sweetness of your homemade sweet soy sauce to complement the chard, using high-quality soy sauce and a natural sweetener like honey or palm sugar.
Toast the peanuts in a dry pan over medium heat until they're fragrant and golden brown. Let them cool before handling, then roughly chop for added texture.
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