Friday, October 26, 2012

Recipe for Spicy Asian Stir-Fried Swiss Chard

Spicy Asian Stir-Fried Swiss Chard
This tasty stir-fried swiss chard has just enough heat to get your attention!

(For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites, and this Spicy Asian Stir-Fried Swiss Chard is a perfect side dish to serve with tofu or great by itself for a meatless meal!)

I started growing swiss chard in my garden about five years ago when my good friend Pat told me how you could cut the chard leaves and the plant would produce new ones over and over.  That sounded good to me, and for several years now I've made tasty dishes using these easy-to-grow greens.  This year I've neglected the swiss chard recipes, but I think I'm making up for it with this Spicy Asian Stir-Fried Swiss Chard.  This could easily become my favorite way to cook swiss chard, it was that good. 

I found a recipe for Asian-Style Chard in From Asparagus to Zucchini, A Guide to Cooking Farm-Fresh Seasonal Produce but when Jake and I started to cook this we decided to spice it up quite a bit.  I also used a lot less Hoisin Sauce, since it's high in sugar, and added a few other tastes to the sauce.  Besides the great flavor, one thing I loved about this recipe was that is uses both the stems and the leaves of the chard, cooking the stems a few minutes before the leaves are added to the wok.  If you have swiss chard in your garden or CSA box, Jake and I both give this recipe two thumbs up!
  
Several people on the Kalyn's Kitchen Facebook Page had raved about this spicy Chili-Garlic Sauce, so that's what we used to add a little heat to the dish, but I think Sriracha or other types of Asian hot sauce would also work.

Chop the chard stems and leaves separately and wash if needed.  Then heat the oil to medium-high and cook the stems about 2 minutes.  (We used a wok, but you can use a large frying pan.)

Have ready one tablespoon of finely minced garlic.

Mix together soy sauce, Hoisin sauce, Black Bean Garlic Sauce, Chili Garlic Sauce, and sweetener of your choice to make the sauce.

Add the garlic and chard leaves to the wok or frying pan and continue to cook, turning leaves over several times.

Cook about 3 minutes, or until the leaves have all wilted down like this.

Then add the sauce and cook until chard is tender, about 2-3 minutes longer.  Serve hot.


Spicy Asian Stir-Fried Swiss Chard
(Makes 3-4 servings; recipe adapted from From Asparagus to Zucchini, A Guide to Cooking Farm-Fresh Seasonal Produce.)

Ingredients:
1 lb. swiss chard, stems and leaves chopped separately
1 T peanut oil or grapeseed oil
1 T minced garlic

Sauce Ingredients:
1 T + 2 tsp. soy sauce
1 tsp. Hoisin sauce
1 tsp. Black Bean Garlic sauce
1-2 tsp. Chili Garlic Sauce (start with 1 tsp. and taste to see if you want more heat)
1 T sugar, Splenda, or Stevia in the Raw (use Splenda or Stevia in the Raw for South Beach Diet)

Instructions:
Cut stems away from swiss chard leaves, folding over the leaf to cut some of the larger part of the stem (ribs) that run through the leaves.   Cut stems/ribs into short pieces.  Pile the leaves up in a stack and slice about 1 inch thick; then turn the cutting board and cut the slices the other way, repeating until the chard is all chopped.  Wash in a salad spinner if needed and spin dry.  Mince enough garlic to make 1 tablespoon.  Mix together soy sauce, Hoisin sauce, Black Bean Garlic Sauce, Chili Garlic Sauce, and sweetener of your choice to make the sauce.

Turn the heat under the wok (or large frying pan) to medium high, add the oil and heat until the oil is slightly shimmering.  Add the chard stems and stir-fry about 2 minutes.  Add the leaves and minced garlic and stir-fry for about 3 minutes more, turning leaves over several times until all the chard has wilted.
Add the sauce and stir to combine it with the chard, then cook 2-3 minutes more, or until the chard is tender and all coated with sauce.  Serve hot.  



South Beach Suggestions: 
Chard is a low-glycemic and very nutritious vegetable, and everything about this recipe would be approved for all phases of the South Beach Diet

Ten More Tasty Ways to Use Swiss Chard:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Baked Swiss Chard Stems with Olive Oil and Parmesan from Kalyn's Kitchen
Whole Wheat Spaghetti with Garlic, Chard, and Pecorino Romano Cheese from Kalyn's Kitchen
Spaghetti Squash and Chard Gratin from Kalyn's Kitchen
Swiss Chard and Mushroom Squares from Kalyn's Kitchen
Chard and Chickpea Soup with Sausage and Green Pepper from Kalyn's Kitchen
Asparagus and Chard Gratin from Andrea Meyers
Swiss Chard Tart from David Lebovitz
Swiss Chard and Artichoke "White" Pizza from Farmgirl Fare
Warm Lentil and Swiss Chard Salad from The Well Seasoned Cook
Swiss Chard Scramble from Eat This
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.) counter customizable free hit

58 comments:

Lydia (The Perfect Pantry) said...

How nice that Jake has a taste for spicy food! This chard looks delicious. I'm not usually a huge fan of the dark leafy greens that I know are so healthy, but I love spicy food, so this recipe might be a winner for me.

Kalyn said...

Lydia, you and Jake would get along well in the kitchen. He can handle a little more heat than I can, so we have to compromise! Really loved this dish.

Alyssa said...

Hi Kalyn! I love your blog. This sounds like something I make with string beans, Chinese broccoli and baby boa choy but I hadn't thought to try it with the chard. thanks for the inspiration!:)

Jeanette said...

I'm a huge fan of Swiss chard - although I know a lot of people that don't like it or just don't know how to cook it. I think if they tried your recipe, it would convert them. Sounds like you're having fun with Jake in the kitchen!

Kalyn said...

Alyssa, thanks so much Hope you get a chance to try it with the swiss chard; we loved it!

Jeanette, Jake is the best! I do think swiss chard is under-appreciated; maybe this recipe can help!

tasteofbeirut said...

Love chard and I needed an idea to fix it differently than the usual lebanese way; this one sounds delish. Love a little heat.

Joanne said...

I'm super excited about this because swiss chard is my favorite green! Love that this uses both the stems and the leaves!

Pam said...

I am always looking for Asian side dishes! I have the chili paste and I love it!

Farmgirl Susan said...

You know I LOVE my Swiss chard in the garden, and this sounds like a great way to enjoy it! :)

kellie said...

Wow, this looks really tasty! I don't grown chard. I'll check the farmer's market for it.

Kalyn said...

So glad that so many people are liking this idea. And I agree, the fact that the recipe uses the stems and the leaves both is really a plus!

What's Cookin' with Mary? said...

Just made a recipe with that chili garlic sauce. It had been a while and I had forgotten how much I love it. I happened to use it as part of a marinade for chicken, but using it in a sauce sounds wonderful too.

Kalyn said...

Mary, I agree with you; that sauce has the most wonderful spicy flavor.

Lisa said...

Loving the look and sound of this dish. My farmers' market has tons o' chard every week—I hope to try this soon.

Kalyn said...

Lisa, hope you enjoy it!

Rachel said...

Cool recipe. I'm never quite sure what to do with swiss chard other than simply steam or saute. This sauce sounds like a perfect compliment to flavorful greens!

T.W. Barritt at Culinary Types said...

What a great idea to use Swiss chard in an Asian stir fry. I have gotten much better at trying new things with chard, but this looks like an easy and delicious winner.

katiez said...

I can keep it growing all year here.... although I like to replant in the spring. Great spicy recipe.

kellypea said...

Another fabulous, healthy recipe that is quick to put together. I love that chili garlic paste and find reasons to use in in things all the time. Like Sriracha, but better :)

Kalyn said...

Now I'm really jealous that Katie has her garden all year. Glad you guys are liking this; I really did love the combination.

Joyous said...

Yumm - I have an abundance of Swiss Chard - even though the earwigs like it too. I've never thought of cooking it with an Asian twist - can't wait to try it.

Barbara said...

I missed your post about Jake so was a little confused when you mentioned Jake. Now I know who he is...it must be fun to cook with your nephew. I love cooking with my boys. They handle hot food much better than me and constantly argue over who can eat the hottest food.

I think swiss chard is what we call silverbeet and I can see this recipe working well with it.

Kalyn said...

Joyous, sorry to hear about the earwigs. I haven't seen any this year (knock on wood!)

Barbara, so you thought I had a new boyfriend named Jake, huh? It is a lot of fun cooking with him. And yes, silverbeet = swiss chard = chard. So many names!

CJ said...

Kalyn, This chard looks delicious!
Your page header is gorgeous too! All those beautifu jars. I love it.

Kalyn said...

Thanks CJ, glad you like it. My brother does the headers, he's so creative!

Deb said...

Enticing flavor combination to complement the chard. I also cook the stems first, then add the leaves. This works wonderfully; to use the entire leaf. My family will enjoy this recipe, thanks for sharing.

Kalyn said...

Deb, thanks and so glad you like the idea.

FabFrugalFood said...

My garden is overflowing with our second batch of Swiss chard, so I am happy I visited you today!

Cheers! Donna

Cookin' Canuck said...

Oh yes, that chili-garlic sauce is a favorite here. I often use it to give a little heat to peanut sauce. Your garden continues to amaze me, Kalyn!

Barbara | Creative Culinary said...

I've only recently been eating greens that are cooked; it most certainly must have been a not so great Southern experience with Collard Greens that did me in.

But I'm working through it and loving Kale and Chard so glad I gave them another change...and these look absolutely fabulous.

Kalyn said...

Donna, so glad I could give you a swiss chard recipe idea. I do recommend this one highly!

Dara if only we lived closer. I could trade you swiss chard for Thai basil!

Kalyn said...

Barbara, we must have been typing at the same time. I can relate because I only started liking greens a few years ago myself. These have plenty of flavor, I promise.

michele said...

The picture makes me want to try this chard. Lovely.

Kalyn said...

Thanks Michelle!

Cara said...

I love swiss chard and chili garlic paste is one of my favorite ingredients. Sounds delicious!

Kalyn said...

Thanks Cara. It was really good.

Kathy - Panini Happy said...

And there's yet another amazing side dish that will be added to our weeknight menu! Already have your butter bean salad slated for later this week. My husband almost single-handedly devoured the entire batch of your cole slaw I made last week. :-)

Kalyn said...

Kathy, so glad he liked the coleslaw! This is really good, especially if you like things a little spicy.

janet @ the taste space said...

Even now in the fall, my Swiss chard is more baby like! I harvested a cup of Swiss chard this weekend for a delicious barley salad, though. Because the leaves were still young, the stems were a nice crunchy addition without any cooking! :)

This looks like a great dish to try out when I can harvest more. :)

Kalyn said...

Janet I do love the young Swiss chard in salad. I'm hoping to get a few more pickings from mine.

Anonymous said...

This is so good! I mean, really, it's stellar. We had some mustard greens too and I blanched them before adding them with the chard leaves and they fit in beautifully with the recipe.

Kudos!!!!!! marcia in colorado

Kalyn said...

Marcia, so glad you liked it! The mustard greens sound like a nice addition.

CassandraSquared said...

This is AMAZING!!! Thank you so much for sharing it. :)

Kalyn said...

My pleasure. So glad you enjoyed it.

CassandraSquared said...

BTW, this sauce and method also work tasty magic on the braising greens from the farmers' market. My husband *loved* it. :)

Kalyn said...

Cassandra, glad you liked it!

Donna said...

I love every green leafy veggie there is and I am always looking for new, fast, tasty ways of preparing them. I made this last night after buying some beautiful Swiss Chard and can't wait to make it again. Thank you Kalyn...

Kalyn said...

Donna, we gobbled it up when we tested the recipe! So glad you enjoyed it too.

elfenself said...

Yummy! What a great recipe! I had home-grown rainbow chard, harvested just minutes before cooking. Minor change in the oil: 2 tsp peanut oil in the pan at the beginning, then 1 tsp toasted sesame oil to finish the dish. Hubby loved it! A nice change from the Mediterranean chard recipe I usually use.

Kalyn said...

So glad you liked it, and I like the addition of a little sesame oil.

kathdedon said...

It's 7:30am and I'm thinking I would love this for breakfast! Thanks for the great-looking recipe, Kalyn!

Kalyn Denny said...

Thanks Kath, so glad you like it!

Kristen - Dine & Dish said...

Loving all the flavors used in this dish, Kalyn! Looks delicious.

Kalyn Denny said...

Thanks Kristen!

CindyK said...

I have a monster Bright Lights Swiss Chard plant in my garden and have been searching for ways to use it. This looks great Kalyn! Have to find the Black Bean sauce and then I am good to go!

Kalyn Denny said...

Cindy, hope you enjoy it!

Mother Rimmy said...

Great vegetable gardening tip. I had no idea I could do that with chard. I'll remember that for next year. I have a jar of chili garlic sauce I use all the time. I like that it's low in calories and adds fantastic kick. My husband and I are working on a healthier eating plan to lose a few pounds before the holidays. This recipe fits perfectly and sounds delicious.

Jeanette said...

I have so many different Asians sauces, but I've never tried this combination on Swiss chard - sounds so good!

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