Chard has such a fantastic earthy flavour and I love using it in all sorts of dishes. I used Swiss chard for this recipe but the rainbow variety would work just as well and look fantastic. My Sticky Soy Chard came about because I wanted to treat the chard exactly as I would treat bok choi; covering it in a savoury, sticky glaze. The chard plant itself does have a habit of getting a bit of mud stuck in the leaves so make sure you give it a good wash before you use it.
Ingredients
You will need (for two as a side):
- 1 head chard
- 2 tbsp sesame seeds
- 2 tbsp soy sauce
- 1 tbsp runny honey (use maple syrup to make it vegan)
- Juice ½ a lime
- 1 garlic clove, crushed
- ½ tsp five spice
- Black pepper
- Rapeseed oil, for frying
Method
Snap the chard leaves off the stalk so you have individual leaves. Cut off any larger end pieces from the leaves and give everything a good rinse; if the leaves retain a little water that’s not a bad thing.
Get a wok or large frying pan on a medium heat. Add the sesame seeds and dry fry for a few minutes until toasted. Remove from the pan and keep to one side.
Add a little oil to the pan then add all the chard. Leave to soften for five minutes or so, stirring regularly. The water left on the leaves will help to steam it.
Whisk together the soy sauce, honey, lime juice, garlic, five spice and a little black pepper. Tip this into the pan and cook for a few minutes more until the sauce has turned into a sticky glaze.
Sprinkle over the sesame seeds before serving.
We had this for a light lunch and it would be fantastic served with just simple steamed rice. Maybe with a few vegetable spring rolls, crispy tofu or chicken skewers on the side. The glaze has a bit of everything: salt, sweet, sour and a little warmth from the five spice and pepper. When cooked this way the chard stalks retain a little crunch and the leaves wilt to a delicious softness. You could try this glaze with other greens too; cabbage, kale or even brussels sprouts would work really well.
I love chard. This is a simple yet very delicious side dish.
I can’t stand bok choy but this sounds like it would improve it infinitely! Love chard though great post!
Love swiss chard and the sticky soy glaze sounds delicous!
This dish sounds really delicious! I like that you used rapeseed oil, it’s my favourite type of oil.
What a great dish, I love it.
Ha love the sticky component, looks tasty!
Great idea…I can’t wait to start buying chard from the farmer’s market.
I like chard, but don’t use it nearly enough! I love seeing it at the farmers’ market and this looks like a delicious was to enjoy it.
Yum!!! Your sticky soy sauce would be marvelous on so many other vegetables as well!!
Chard is delicious, i love this recipe! The addition of Sticky soy sauce is ingenious.
This is definitely perfect as a side or a vegetarian main course! Love it!
Wow, that sounds like a great way to prepare the chard.
i’ve never had chard in this way but those flavors are great! excellent tip about the thorough washing. 🙂
Hi Caroline, wow! what a fabulous way to prepare chard, very creative but I bet it is delicious.
Fantastic! This is amazing and such a delightful way to serve chard – which I love and grow nearly all year around. The addition of honey is brilliant 8)
I love chard and I’m growing it at the moment (always an easy one). Haven’t tried it with Asian flavours before but will try this. Sound really yum.
I love chard and I’m growing some at the moment (always an easy grow). Haven’t tried it with Asian flavours. This looks delicious!
Chard is so beautiful, as well as healthy. Wonderful idea to stir fry it! I also use it in smoothies.
I don’t think I’ve seen chard down under but I’m coming back to the UK soon for a visit and am definitely going to give it a go. You had me at sticky soy!
Chard is great! We use it often, and I’m always looking for new recipes. This looks mighty tasty — thanks so much!
I like chard but don’t know why I don’t use it in cooking often. Love how simple yet very delicious this stir fry is. This would make a great side dish. Love the tip about washing.
I must look out for some chard next time I am shopping 🙂