To crank up the flavor of your greens, you need to hear them sizzle.
Hot Oil-Flashed Chard with Ginger, Scallions, and Chili

Hot Oil-Flashed Chard with Ginger, Scallions, and Chili

20 minutes

4 Servings

Most greens are naturally tough and bitter. We tame and tenderize Swiss chard with hot oil, a technique we learned from cookbook author and Chinese foods expert Fuchsia Dunlop. Her recipe is modeled on a classic Cantonese method in which hot oil is poured over lightly blanched greens. We scattered fresh ginger, scallions and serrano chilies over our greens and found the hot oil bloomed the flavors beautifully. Blanching left the chard too watery; a hybrid steam-saute method was better and easier. Instead of julienning the ginger, as is traditional, we used a wand-style grater to finely grate the ginger, which distributed it better, was faster and released more of the aromatics. Bonus: No fibrous pieces in the finished dish. Olive oil was our least favorite for this dish; we found neutral oils were best. The clean flavor and light texture of grapeseed oil was ideal, but vegetable oil worked well, too. We added toasted sesame oil for a savory touch. To finish the dish, soy sauce alone is fine, but even better was a blend of soy sauce and unseasoned rice wine vinegar, which added a gentle acidity and light sweetness. Toasted sesame seeds are a nice way to finish but entirely optional.

Ingredients

  • ¼

    cup water

  • ¼

    teaspoon kosher salt

  • 2

    large bunches Swiss chard (1½ to 2 pounds total), stems removed and leaves cut crosswise into rough 3-inch pieces

  • 2

    scallions, thinly sliced on bias

  • 1

    tablespoon finely grated fresh ginger

  • 1

    serrano chili, thinly sliced

  • 2

    tablespoons grapeseed oil

  • 1

    tablespoon toasted sesame oil

  • 1

    tablespoon unseasoned rice vinegar

  • 1

    tablespoon soy sauce

  • 2

    teaspoons toasted sesame seeds (optional)

Hot Oil-Flashed Chard with Ginger, Scallions, and Chili

Get Ready to Cook

4

Servings

20 minutes

Tip

Don’t use the chard stems, but also don’t throw them away. The stems are tougher than the leaves and won’t cook through in the short time it takes to wilt the leaves. Chard stems do have good flavor, however, and can be sautéed, pickled or added to soups and stews.

Ingredients

  • ¼

    cup water

  • ¼

    teaspoon kosher salt

  • 2

    large bunches Swiss chard (1½ to 2 pounds total), stems removed and leaves cut crosswise into rough 3-inch pieces

  • 2

    scallions, thinly sliced on bias

  • 1

    tablespoon finely grated fresh ginger

  • 1

    serrano chili, thinly sliced

  • 2

    tablespoons grapeseed oil

  • 1

    tablespoon toasted sesame oil

  • 1

    tablespoon unseasoned rice vinegar

  • 1

    tablespoon soy sauce

  • 2

    teaspoons toasted sesame seeds (optional)

Step 1 of 2

Cook the chard

¼
cup water
¼
teaspoon kosher salt
2
large bunches Swiss chard (1½ to 2 pounds total), stems removed and leaves cut crosswise into rough 3-inch pieces

In a large skillet over medium-high heat, bring the water and salt to a boil. Pile the chard into the pan and cover (the lid may not close completely). Cook until the chard is wilted, about 5 minutes, stirring halfway through. 


Remove the lid and continue to cook, stirring occasionally, until most of the liquid has evaporated, 1 to 3 minutes. Transfer the chard to a serving platter and wipe out the skillet.

Step 2 of 2

Heat the oil, season, and serve

2
scallions, thinly sliced on bias
1
tablespoon finely grated fresh ginger
1
serrano chili, thinly sliced
2
tablespoons grapeseed oil
1
tablespoon toasted sesame oil
1
tablespoon unseasoned rice vinegar
1
tablespoon soy sauce
2
teaspoons toasted sesame seeds (optional)

Distribute the scallions, ginger and chili evenly over the chard. Add both oils to the skillet and return to medium-high heat until very hot, 1 to 2 minutes.


Pour the oils directly over the greens and aromatics (you should hear them sizzle) and toss to distribute. Drizzle the vinegar and soy sauce over the chard and toss again. Sprinkle with the sesame seeds, if using.

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