November 20, 2012

Swiss Chard Banchan

This super healthy side dish is very easy to make and delicious to eat!
It's basically a new staple "banchan" aka: Korean side dish that has made it in my house.
Often the veggie side dishes "banchan" are the typical spinach, sprouts or fern root.

Swiss Chard comes in bright rainbow-like colors. All you have to do is wash the leaves and let them
sit in some hot water on the pot to get them to soften up a bit.

Once they have been in a pot of hot water on the stove for about 10 minutes,
simply drain the water (or I often save and use the water from veggies as a base for soup stock)
and rinse with some cold water just so your fingers don't get burnt.  As you have some cold
water on them... you can tear the leaves a part very easily. You could also cut them with a knife
but when you tear them by hand--- it looks much more home-made and natural...
if you know what I mean. The last step in to add a small drizzle of sesame oil (about 1 TBSP)
and saute the ripped apart swiss chard strands just so they are completely softened. (about 10 minutes)

Lastly, just sprinkle some toasted sesame seeds on top and plate! What is your favorite
vegetable side dish?  What do you usually eat it with?  This banchan would be great to add
to bibimbap as well!

Zestfully, Let's Cultivate Food