Japanese-style Swiss chard and spinach from Food & Wine Magazine, July 2012: The Chef Issue (page 48)

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Notes about this recipe

  • hillsboroks on April 29, 2020

    This dish has umami flavor to the max! We had a bunch of "braising vegetables " in our CSA box and this recipe totally hit the mark with the entire family. I think we got a mixture of Swiss chard and mustard greens but it worked and was delicious. Be forewarned that this is quite salty even using low-sodium soy sauce. Next time I would definitely serve it with plain rice and simply grilled salmon, tuna or chicken.

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