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A classic Cantonese technique gives us a superior way to jazz up bitter greens
Milk Street Bowtie Hot Oil-Flashed Chard with Ginger, Scallions and Chili

Hot Oil-Flashed Chard with Ginger, Scallions and Chili

20 minutes

Free

Blanching the greens in boiling water cooked them quickly but also left them tasting watery, even when we squeezed them dry. A hybrid steam-saute method produced better results and was less cumbersome. While traditional, julienning the ginger was not only laborious, it left fibrous pieces in the finished dish. Using a wand-style grater to finely grate the ginger distributed it better. We found the clean flavor and light texture of grapeseed oil ideal for this dish, but vegetable oil worked fine, too.

¼ Cup water
¼ teaspoon kosher salt
2 large bunches Swiss chard (1½ to 2 pounds total), stems removed and leaves cut crosswise into rough 3-inch pieces
2 scallions, thinly sliced on bias
1 tablespoon finely grated fresh ginger
1 serrano chili, thinly sliced
2 tablespoons grapeseed oil
1 tablespoon toasted sesame oil
1 tablespoon unseasoned rice vinegar
1 tablespoon soy sauce
2 teaspoons toasted sesame seeds (optional
Ingredients
  • ¼

    Cup water

  • ¼

    teaspoon kosher salt

  • 2

    large bunches Swiss chard (1½ to 2 pounds total), stems removed and leaves cut crosswise into rough 3-inch pieces

  • 2

    scallions, thinly sliced on bias

  • 1

    tablespoon finely grated fresh ginger

  • 1

    serrano chili, thinly sliced

  • 2

    tablespoons grapeseed oil

  • 1

    tablespoon toasted sesame oil

  • 1

    tablespoon unseasoned rice vinegar

  • 1

    tablespoon soy sauce

  • 2

    teaspoons toasted sesame seeds (optional

Grating Ginger Hero Image

Milk Street Basics

How to grate and store ginger

More

Sides

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Hot Oil-Flashed Chard with Ginger, Scallions and Chili

Get Ready to Cook

4

Servings

20 minutes

Tip

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.

Ingredients
  • ¼

    Cup water

  • ¼

    teaspoon kosher salt

  • 2

    large bunches Swiss chard (1½ to 2 pounds total), stems removed and leaves cut crosswise into rough 3-inch pieces

  • 2

    scallions, thinly sliced on bias

  • 1

    tablespoon finely grated fresh ginger

  • 1

    serrano chili, thinly sliced

  • 2

    tablespoons grapeseed oil

  • 1

    tablespoon toasted sesame oil

  • 1

    tablespoon unseasoned rice vinegar

  • 1

    tablespoon soy sauce

  • 2

    teaspoons toasted sesame seeds (optional

Grating Ginger Hero Image

Milk Street Basics

How to grate and store ginger

Step 1 of 2

Cook the Chard

¼
cup water
¼
teaspoon kosher salt
2
large bunches Swiss chard (1½ to 2 pounds total), stems removed and leaves cut crosswise into rough 3-inch pieces
2
scallions, thinly sliced on bias

In a large skillet over medium-high heat, bring the water and salt to a boil. Pile the chard into the pan and cover (the lid may not close completely).


Cook until the chard is wilted, about 5 minutes, stirring halfway through. Remove the lid and continue to cook, stirring occasionally, until most of the liquid has evaporated, 1 to 3 minutes.


Transfer the chard to a serving platter and wipe out the skillet.

Step 2 of 2

Season and Finish

2
scallions, thinly sliced on bias
1
tablespoon finely grated fresh ginger
2
tablespoons grapeseed oil
1
tablespoon toasted sesame oil
1
tablespoon unseasoned rice vinegar
1
tablespoon soy sauce
2
teaspoons toasted sesame seeds (optional

Distribute the scallions, ginger and chili evenly over the chard. Add both oils to the skillet and return to medium-high heat until very hot, 1 to 2 minutes.


Pour the oils directly over the greens and aromatics (you should hear them sizzle) and toss to distribute.


Drizzle the vinegar and soy sauce over the chard and toss again.


Sprinkle with the sesame seeds, if using. 

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Done!

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