SIMPLE SWISS CHARD

Swiss chard. I have heard of it, eaten it, but never attempted cooking with it. The recipe indicated a bunch of Rainbow, Red, or Green swiss chard would be fine. For my first time I went with traditional green. This stuff is huge. I felt slightly ridiculous trying to delicately stuff the chard into a produce bag, but managed to get it in there. I was supposed to have the chard rinsed and dried, but drying proved to be awkward - I settled for shaking the gigantic leaves in the general vicinity of the sink and then attempted to dab at them with a paper towel. I quite enjoyed rolling the stack of chard up and julienning, that was a particularly valuable tidbit from the EDBV author. After 2 minutes of sautee in sesame oil, the pile of leaves shrunk significantly, until by 4 minutes were reduced to ~ 1/5 of original size. The finished product complemented the Coconut-Lime Basmati Rice and the Orange Sesame Tofu wonderfully.