Warm Winter Salad

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

2016-01-06 14:33:20

Serves 2

A warm, vitamin-packed salad, perfect for the winter months

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Prep Time

15 min

Cook Time

20 min

Total Time

35 min

Prep Time

15 min

Cook Time

20 min

Total Time

35 min

493 calories

81 g

93 g

13 g

23 g

2 g

533 g

1878 g

14 g

0 g

10 g

Nutrition Facts

Serving Size

533g

Servings

2

Amount Per Serving

Calories 493

Calories from Fat 112

% Daily Value *

Total Fat 13g

20%

Saturated Fat 2g

10%

Trans Fat 0g

Polyunsaturated Fat 4g

Monounsaturated Fat 6g

Cholesterol 93mg

31%

Sodium 1878mg

78%

Total Carbohydrates 81g

27%

Dietary Fiber 15g

61%

Sugars 14g

Protein 23g

Vitamin A

311%

Vitamin C

193%

Calcium

21%

Iron

55%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 1 cup semi pearled farro
2. 1/2 cup water
3. 1/4 tsp salt
4. 1/4 tsp sesame oil
5. 1/2 tsp white miso
6. 2-3 radishes, thinly sliced
7. 1 small chili, thinly sliced (optional)
8. 2 tbsp apple cider/white vinegar
9. 10 large stalks swiss chard
10. 2 tsp vegetable oil
11. 1 large shallot, finely chopped
12. 2 cloves garlic, finely chopped
13. 1 inch ginger, finely chopped
14. pinch of chili flakes
15. 1 tbsp soy sauce
16. 2 tsp fish sauce
17. 1 tsp sesame oil
18. 1/2 tsp sugar
19. scallions, finely chopped
20. fried or poached egg (optional)

Instructions

1. 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.
2. Meanwhile, place the radishes and chili (if you are using it) in a small bowl and add the vinegar. Set aside.
3. 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.
4. 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.
5. 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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calories

493

fat

13g

protein

23g

carbs

81g

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