The ultimate (cold) side dish.
Swiss chard oshitashi is one of my favorite dishes. It is typically found on Japanese menus made with spinach, but I like to alternate the dark leafy greens I use to switch up the flavors. In this recipe, I am using Swiss Chard, but you can try it with spinach, kale, dandelion greens, or watercress. They all work really well with this preparation and taste delicious! There are also a variety of different chard’s to choose from, so check out your local market and see what catches your eye.
- 2 bunches of Swiss Chard
- 2 tablespoons of low sodium soy sauce
- 1 tablespoon of sesame seeds
- Bring a large pot of water to a boil. Add chard, in batches, and cook until tender, about 3-4 minutes. Drain and then submerge chard in a bowl of ice water.
- When chard is cool, drain again and squeeze out any excess liquid. Cut into bite-sized pieces. Toss chard with soy sauce and top with sesame seeds. Makes 4 servings.