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Chard in shoyu sauce

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Chard in shoyu sauce


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Tempo de preparo

30 min(s)


4 servings

Chriis Tamashiiro

  • Ingredients
  • Recipe
  • ½ bunch Swiss chard (if it's a large chard to taste
  • ¼ cup (of tea) of soy sauce to taste
  • 2 garlic cloves and 1 small onion to taste
  • 2 tablespoons vinegar to taste
  • 1 tablespoon sugar to taste
  • Oil or olive oil to taste to taste
  • Salt to taste to taste
  • Roasted white or black sesame to taste to taste
  1. The first step in this chard recipe is to separate the chard leaves, wash them and cut them into more or less thick strips.
  2. Boil the water and place the chard for 2 minutes, immediately transfer to a colander and wash to stop the cooking process.
  3. Pick up bunches of chard and squeeze with your hands to drain excess water.
  4. Then take a skillet or pan with the oil to medium heat, and sauté the onion and garlic until they become transparent.
  5. Lower the heat, add the sugar, vinegar and soy sauce, stir quickly until the sugar dissolves. Add the chard until incorporated.
  6. Transfer to a pot, put in the fridge for 30 minutes before eating, it gets better overnight.
  7. Sprinkle with sesame seeds before serving and bon appetite.

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