Young Swiss chard with sesame seeds from Madhur Jaffrey's World Vegetarian: An Unrivalled Sourcebook of Over 600 Recipes and Ingredients from All Over the Globe by Madhur Jaffrey

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Notes about this recipe

  • Breadcrumbs on August 21, 2011

    p. 231 -This recipe far exceeded my expectations and the chard-hating mr bc LOVED it saying it was the best chard he’d ever eaten because it didn’t taste like chard. If you’re looking for a way to incorporate more greens/chard into your menus, I’d highly recommend this dish. If you already love chard, you must try this, it’s so delicious.The dressing is absolutely delicious and its sweet, nutty flavour works perfectly to balance the bitter flavour of the chard. I loved the texture too, this is a terrific dish to eat w chopsticks. The dressing yields enough for a double batch of chard so right after dinner I quickly boiled some more chard so we could have it for lunches. I served it over steamed brown basmati rice. Truly scrumptious, one of the best dishes I’ve made from this book thus far. When I make this again I'll add some sliced, cooked shitake mushrooms to the mix which I think will be delicious and, complimentary in texture.

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