So far the Swiss chard has been beyond me, we got a new one in the vegbox today and that forced me to confront the other one in the fridge. Reading up about this leafy vegetable, it appears to have some amazing properties, including vitamins A+C+K, minerals and factors that might help blood-sugar levels.
I wanted to make something eastern as there was tofu to use up, searching ‘swiss chard recipe’ bought me to the website www.vegbox-recipes.co.uk This recipe takes under 30 minutes, has little ingredients and really tasty.
About 400g (16oz) fresh Swiss Chard leaves
2 medium onions
1 tablespoon vegetable oil
1 heaped tablespoon sesame seeds
2 tablespoons soy sauce
1 heaped tablespoon fresh coriander leaves, chopped
Oil for shallow frying
1/2 teaspoon salt
2 teaspoon ground pepper
Plain flour for coating
1/2 block of firm tofu
Add vegetable or sunflower oil to a frying pan until 1 inch deep, heat oil.
Chop the tofu block into 1 inch square pieces. Mix flour salt and pepper on a plate then add the tofu pieces one at a time so they are lightly coated.
Add the tofu to the frying pan and cook for 5 minutes on each side, then remove from the pan and set aside on a piece of kitchen roll.
Wash the Swiss chard leaves and chop into strips, removing any wilted leaves and browned stems. Dry the leaves thoroughly, either with a clean tea towel or with a salad spinner.
Turn off the heat. Add the soy sauce, coriander leaves and sesame seeds. Mix well. Serve immediately.