JOIN! 12 Weeks for $1

Hot Oil-Flashed Chard with Ginger, Scallions and Chili

4 Servings

20 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

We tenderized Swiss chard with sizzling oil, a technique we learned from cookbook author Fuchsia Dunlop. Her recipe is modeled on a classic Cantonese method in which hot oil is poured over lightly blanched greens. We scattered fresh ginger, scallions and serrano chilies over our greens and found the hot oil bloomed the flavors beautifully. Instead of julienning the ginger, as is traditional, we used a rasp-style grater to finely grate it, which distributed it better, was faster and released more of the aromatics. Bonus: No fibrous pieces in the finished dish. For the oil, we found the clean flavor and light texture of grapeseed oil was ideal, but vegetable oil worked well, too. We added toasted sesame oil for a savory touch. To finish the dish, soy sauce alone is fine, but even better was a blend of soy sauce and unseasoned rice vinegar, which added a gentle acidity and light sweetness.




Don’t use the chard stems in this dish, but also don’t throw them away. The stems are tougher than the leaves and won’t cook through in the short time it takes to wilt the leaves.

20 minutes


  • ¼

    Cup water

  • ¼

    teaspoon kosher salt


Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Serena S.
April 24, 2023
I got the sizzle
I just found your show on Roku and saw this recipe. Actually several recipes. I want to try them all. This one was really tasty. I paired it with a sirloin marinated in soy sauce and 5 spice. I was so excited when the oil sizzled over the veges. It’s the small pleasures in life. New techniques and recipes. Yes please! I also made rice and the leftovers will become that fried rice recipe I saw. LOL. My nephew and his girlfriend are very happy I have found your show.
Bianca T.

Easy preparation and very nice flavor with the ginger and oils. Perfect Asian side dish!

Scott M.

Loved this. Swapped out beet tops and collard greens that came from my CSA and upped the ginger. Delicious and simple.