Prep Time: 5 minutes
Cook Time: 10 minutes
1 Tbs. sesame oil
2 garlic cloves, minced
½” piece ginger, peeled & minced
3 scallions, sliced thinly
pinch crushed red chile flakes
8 oz. rainbow chard, sliced into ¼” ribbons or collard greens
freshly ground pepper
1 tsp honey
1 tsp. soy sauce or liquid aminos
1 tsp. sesame oil
- Combine soy sauce o liquid aminos, sake, honey, and 1 tsp sesame oil in a small bowl and set aside.
- Heat a wok or large skillet over high heat. Add 1tbsp sesame oil and swirl it around a bit. Add garlic, ginger, scallions, and the pinch of crushed red chile flakes, and cook, stirring constantly for 20-30 seconds. Add the chard ribbons and continue to stir until the leaves are wilted, ~2 minutes.
- Add pepper, sugar, and the soy sauce mixture. Continue to stir-fry for another 2 minutes or so, until chard is tender. Serve with Honey Teriyaki Salmon
Inspiration:Original Stir-Fried Rainbow Chard Recipe