Japanese-Style Rainbow Chard
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 bunch rainbow chard, stems removed 1 ½ tbs soy sauce1 tsp fish sauce1 tsp toasted sesame oilToasted sesame seeds Dried bonito flakes
Bring 4 quarts of water to a rolling boil.
Add rainbow chard leaves and cook for approximately 2 minutes until just blanched
Remove chard and shock in an ice water bath for 2 minutes.
Drain the leaves and gently squeeze out the excess wate
Roughly chop the leaves
In a medium bowl, combine the soy sauce, fish sauce, and sesame oil
Add the chopped leaves and toss to coat
Garnish with the toasted sesame seeds and bonito flakes after serving
Serving Size: 2 6-ounce servings
Number of Servings: 2
Recipe submitted by SparkPeople user BONNIELEE2.
Add rainbow chard leaves and cook for approximately 2 minutes until just blanched
Remove chard and shock in an ice water bath for 2 minutes.
Drain the leaves and gently squeeze out the excess wate
Roughly chop the leaves
In a medium bowl, combine the soy sauce, fish sauce, and sesame oil
Add the chopped leaves and toss to coat
Garnish with the toasted sesame seeds and bonito flakes after serving
Serving Size: 2 6-ounce servings
Number of Servings: 2
Recipe submitted by SparkPeople user BONNIELEE2.
Nutritional Info Amount Per Serving
- Calories: 65.8
- Total Fat: 3.0 g
- Cholesterol: 0.3 mg
- Sodium: 1,265.9 mg
- Total Carbs: 7.4 g
- Dietary Fiber: 2.3 g
- Protein: 5.4 g
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