Chard in shoyu sauce

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Chard in shoyu sauce

Name: Chard in shoyu sauce
Prep time: 30 min
Total time: 30 min
Yield: 4 null
Ingredients: null to taste ½ bunch Swiss chard (if it's a large chard; null to taste ¼ cup (of tea) of soy sauce; null to taste 2 garlic cloves and 1 small onion; null to taste 2 tablespoons vinegar; null to taste 1 tablespoon sugar; null to taste Oil or olive oil to taste; null to taste Salt to taste; null to taste Roasted white or black sesame to taste

🇧🇷Brazil

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View in original language

(Português)

30 min(s)

4 servings

Chriis Tamashiiro

@crisstomas

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

The first step in this chard recipe is to separate the chard leaves, wash them and cut them into more or less thick strips.
Boil the water and place the chard for 2 minutes, immediately transfer to a colander and wash to stop the cooking process.
Pick up bunches of chard and squeeze with your hands to drain excess water.
Then take a skillet or pan with the oil to medium heat, and sauté the onion and garlic until they become transparent.
Lower the heat, add the sugar, vinegar and soy sauce, stir quickly until the sugar dissolves. Add the chard until incorporated.
Transfer to a pot, put in the fridge for 30 minutes before eating, it gets better overnight.
Sprinkle with sesame seeds before serving and bon appetite.

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Chard in shoyu sauce

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