Braised Swiss Chard

There’s something magical about the flavour of soy sauce in combination with bitter greens, whether it’s bok choy, kale, or in this recipe, swiss chard; it adds richness, saltiness and a caramel flavour that seems to be the perfect complement to the vegetable. Add some sautéed onions, garlic, fresh tomatoes, and red pepper flakes and you’ve got this delicious dish.

I like to use my wok when cooking leafy greens as it allows me the room to add them all at once. Though this is a braised dish, it still doesn’t take long to cook…Giada says 12 minutes, but I prefer the chard a little more tender-crisp than that, so only about 8 minutes for mine.

I love this as a side, but it’s great served over pasta or with the addition of cooked white beans and served as a quick vegetarian stew (I make it with vegetable broth) with some crusty bread.