This is based on a recipe I found in Mark Bittman’s How to Cook Everything.
- 1/2 lb Swiss Chard
- 2 skinless, boneless chicken breasts, sliced into thin strips (if you want a vegetable side-dish, just omit the chicken; I added it so I could have a one skillet meal)
- 2 tbs peanut oil (or other vegetable oil)
- 2 tsp dry cooking sherry
- 2 tsp soy sauce
- 2 tbs minced fresh ginger
- 1 clove minced garlic
- 2 garlic scapes, cut diagonally into 2″ pieces
- 2 chopped scallions
- 1/2 cup water, vegetable stock, low salt chicken broth, or white wine
- 2 tbs soy sauce
- 1 tsp sugar
- Salt and pepper to taste
1. If using chicken put in bowl with 2 tsp sherry and 2 tsp soy sauce. Set aside.
2. Fold the chard leaves in half along the rib and cut the rib out. Chop the ribs into 1/2 pieces; chop the leaves into approximately 2 inch squares.
2. Put a bit of the oil in a large skillet; heat over medium-high heat to just smoking and add the chicken. Stir-fry until golden brown and no longer pink in the center, a couple of minutes. Remove from skillet and set aside.
3. Put the rest of the oil in the skillet. Add ginger and garlic and cook for 15 seconds. Then add the chard ribs and garlic scapes. Stir-fry until the scapes start to have small brown spots on them.
4. Add scallions and chard leaves and cook until the leaves wilt. Add more oil if the pan gets dry.
5. Lower the heat to medium and add liquid, 2 tbs soy sauce, and sugar. Turn heat back to high and cook, stirring constantly to scrape up any browned bits on the bottom of the pan, until the liquid has thickened and partially evaporated. Stir the chicken (if using) in to coat with sauce. Add salt and pepper to taste.
6. For a meal, serve over rice or quinoa.