Rainbow Chard with Garlic and Ginger

This is an excellent way to prepare chard, not only because the Asian flavourings complement the vegetable so well, but because the cooking method addresses the different cooking times of the stem and leaves.

The leaves are briefly steamed until wilted, cooled then squeezed dry before being added to the diced, stir fried stems.

I used regular chard and the optional soy sauce to increase the Asian feel of the dish. A drizzle of sesame oil would also have been a nice addition.