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.