Swiss Chard Recipe Ohitashi Japanese Pickled Stems Food

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.

SWISS CHARD

Steps:

• Slice the stems into 1-inch pieces and reserve. Stack the chard leaves into a pile. Roll together into a bundle and slice into 1/2-inch ribbons.
• Heat the oil in a Dutch oven over medium heat. Add the bacon and saute until browned, rendering the fat. Add the onion and garlic and cook until translucent. Add the red pepper flakes and the chard stems, cook for 3 to 4 minutes and then season with salt and pepper.
• Begin to add the chard ribbons in batches. Once the chard wilts down, add the next batch. Stir occasionally until completely tender, about 5 minutes. Add the balsamic vinegar and serve.

PICKLED SWISS CHARD STEMS

Steps:

• Cut stems in pieces 1/2-inch wide and 2 inches long. Place in saucepan with stock and bay leaf, and simmer 10 minutes, until tender. Drain, and place in shallow glass or ceramic dish with bay leaf.
• Mix oil and vinegar together, and pour over chard stems. Season with sugar, salt and pepper. Refrigerate, and allow to marinate overnight and up to four days before serving.