Sauteed Chard with Creamy Ginger Sauce
15 minutes to prepare
Based on a recipe from the Seattle restaurant Silence Heart Nest
1 Tbsp minced frozen ginger root (it’s easier to mince when frozen)
1 tsp chopped celery
½ tsp maple syrup
3 Tbsp extra virgin olive oil
1½ Tbsp sesame tahini
1/8 tsp white pepper
½ tsp tomato sauce
4 tsp tamari
4 tsp apple cider vinegar
4 tsp water
Blend all ingredients in blender until creamy. Extra sauce will keep at least a week and can also be used as a salad dressing.
Assume 1 package of chard for every 2 to 3 people.
1 tsp olive oil
Strip leaves from stems. Chop stems into ½ inch pieces, and sauté in olive oil over medium heat for 5 minutes. Add a few squirts of tamari to soak in while cooking just stems. Chop leaves into 1 inch pieces and add to stems, cooking until all is soft but hasn’t lost its color, about 5 minutes more. After cooking, drizzle ginger sauce over the top, toss and serve.