I can’t believe as little as three years ago I rarely ate any leafy greens, save for the usual spinach and lettuce leaves. I always thought I had a very varied diet, but clearly these were very much missing. Though I’ve been incorporating all sorts of greens into my regular smoothies and meals, it’s only recently that I’ve really started appreciating them. Or even really figuring out the best ways to cook them.
This rainbow chard is usually irresistible for me whenever I stop at the market. The beautiful colors always make me smile so I end up buying a big bunch and then must figure out what to do with it!
After trying out lots of different flavors, these Asian inspired ingredients really hit the spot. Lately, I’ve been straying very little from this recipe as I’m loving it so much. It’s light, healthy, and packed with flavor. But best of all, it’s super versatile and just a base for what you like. You can pair with farro, but wheat berries or brown rice make a great change. Top with quick pickled radishes or try some picked cucumbers or even kimchi to add a bit of complexity. Then add a poached or fried egg or even grilled salmon would also be delicious.
I’m still always on the lookout for ways to enjoy these healthy greens so I’d love to hear from you! What’s your favorite recipe?
Asian Chard with Quick Picked Radishes and Miso Sesame Farro
- 1 cup semi pearled farro
- 2 cups water
- 1/4 tsp salt
- 1/4 tsp sesame oil
- 1/2 tsp white miso
- 2-3 radishes, thinly sliced
- 1 small chili, thinly sliced (optional)
- 2 tbsp apple cider/white vinegar
- 10 large stalks swiss chard
- 2 tsp vegetable oil
- 1 large shallot, finely chopped
- 2 cloves garlic, finely chopped
- 1 inch ginger, finely chopped
- pinch of chili flakes
- 1 tbsp soy sauce
- 2 tsp fish sauce
- 1 tsp sesame oil
- 1/2 tsp sugar
- scallions, finely chopped
- fried or poached egg (optional)
In a small pan, combine the farro, water and salt and bring to a boil on medium heat. Cook for about 20 minutes until al dente. Drain excess water and put back into the pan. Stir in the sesame oil and miso. Cover with lid and allow to steam for a further 5-10 minutes.
Meanwhile, place the radishes and chili (if you are using it) in a small bowl and add the vinegar. Set aside.
Prepare the chard by separating the stems from the leaves. Finely chop the stems and cut the leaves into thick ribbons. Keep separate and set aside.
Heat a large saute pan on medium high heat. Add the vegetable oil and shallots. Cook for 30 seconds or so and then add in the finely chopped chard stems, garlic, ginger and pinch of chili flakes. Cook for 5 minutes, stirring often. Add in the ribboned chard leaves, soy sauce, fish sauce, sesame oil, and sugar. Mix well and continue to cook for another 5-6 minutes stirring often.
Serve the chard on top of the farro with a fried or poached egg if desired. Garnish with the pickled radishes, chilies and finely chopped scallions. Serves 2.