Wilted Sesame Spinach or Swiss Chard
This side dish goes well with Asian noodle or tofu dishes.
Note: If using spinach, remove thick stems; if using Swiss Chard, remove the thick mid-ribs as well.
12 to 16 ounces fresh spinach or Swiss chard, washed and coarsely chopped
1 tablespoon reduced-sodium soy sauce
2 teaspoons dark sesame oil
Freshly ground pepper, to taste
1 tablespoon toasted sesame seeds
Place the greens in a stir-fry pan. For the spinach, cover and steam using just the water clinging to the leaves, until just wilted 2 to 3 minutes. For the Swiss chard, add about 1/2 cup water, enough to keep the bottom of the pan moist, cover, and steam until just tender, 4 to 5 minutes. Drain well in a colander.
Heat the soy sauce and oil in the stir-fry pan. Add the greens and stir-fry until heated through, 1 or 2 minutes. Season with pepper and toss in the sesame seeds. Serve at once.
Serves 4 as a side dish.
From “The Vegetarian Family Cookbook,” by Nava Atlas, Broadway Books, New York, 2004.