After over-indulging throughout the holidays, one of my favorite things to do this time of year is to pack my meals with an abundance and variety of greens. I especially love the beautiful rainbow of colors of swiss chard, and am sucked in every time I spot them at the market! After testing out a number of different variations, the egg, farro and pickled radish combination right here really hit the spot. While you could easily switch things up to suit your liking (this guy is so versatile), the asian ingredients make this one of the most flavorful recipes in my arsenal. Top is with a fried egg to pack on the protein and I promise even the leafy green haters in your household will be asking for seconds! Enjoy, Anjanee.
Asian Chard Salad
A warm, vitamin-packed salad, perfect for the winter months
In a small pan, combine the farro, water and salt and bring to a boil on medium heat. Cook for about 20 minutes until al dente. Drain excess water and put back into the pan. Stir in the sesame oil and miso. Cover with lid and allow to steam for a further 5-10 minutes.
Meanwhile, place the radishes and chili (if you are using it) in a small bowl and add the vinegar. Set aside.
Prepare the chard by separating the stems from the leaves. Finely chop the stems and cut the leaves into thick ribbons. Keep separate and set aside.
Heat a large saute pan on medium high heat. Add the vegetable oil and shallots. Cook for 30 seconds or so and then add in the finely chopped chard stems, garlic, ginger and pinch of chili flakes. Cook for 5 minutes, stirring often. Add in the ribboned chard leaves, soy sauce, fish sauce, sesame oil, and sugar. Mix well and continue to cook for another 5-6 minutes stirring often.
Serve the chard on top of the farro with a fried or poached egg if desired. Garnish with the pickled radishes, chilies and finely chopped scallions.
By Fig & Honey
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