Swiss chard isn’t just tasty, it’s gorgeous. Those rainbow stems! Those leafy greens! If vegetables had a runway show, chard would be the one strutting in a glittery cape.
Nutritionally, it’s a superhero too. Loaded with vitamins A, C, and K, plus magnesium and fibre, it’s just as nutritious as it is delicious. It’s also ridiculously flexible: sauté it, add it to soups, stir it into pasta, or eat it raw in salads.
Miso-Garlic Sautéed Swiss Chard
Serves 2–3
Ingredients:
1 bunch Swiss chard (wash well, chop stems and leaves separately)
1 tbsp Kamosu Miso paste
2 cloves garlic, minced
1–2 tbsp olive oil or sesame oil
2 tbsp water
1 tsp rice vinegar or lemon juice
Optional: toasted sesame seeds for garnish
Instructions:
Heat oil in a large pan over medium heat.
Add chard stems and sauté 2–3 minutes until slightly softened.
Add garlic and cook until fragrant.
Stir miso into the water to make a smooth paste, then pour into the pan along with the chard leaves.
Cook until leaves are just wilted and coated in the miso-garlic sauce (about 2 minutes).
Finish with a splash of rice vinegar or lemon juice and a sprinkle of sesame seeds.
Pairs beautifully with rice, noodles, or as a side to grilled fish or tofu.