Swiss Chard ala Sesame Seeds and Flax Oil
This is one of the recipes that started my cooking career. No kidding. I would make this dish and people would swoon. I took it to potlucks, and people would come up to me and say, “What is that dish, it is delicious.” Upon hearing my answer, their eyes would get big and they would respond with, “Wow, I never liked Swiss Chard.” This is wonderful, how did you make it?”
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- 1 bunch(es) swiss chard break into small pieces
- 1/2 cup(s) hulled sesame seeds
- 1 high lingan flax oil
- 1 pinch(s) tamari and / or celtic sea salt
- Wash and break Chard leaves into smaller pieces. You can use your hands or pile the leaves on top on each other and cut through them with a knife making strips about 1 inch wide. Place in sauce pan, cover with water and boil for a minimum of 4 minutes to remove the Oxalic Acid (longer if you want the leaves to be more tender).
- While the Chard is cooking, ground the sesame seeds in a coffee grinder or your Vita Mix, making a soft powder consistency. *Make extra is you like and store in a glass container in the fridge to use for a few days – not much longer as the oils in the sesame seeds will go rancid.
- When the Chard is cooked, drain the water off and discard. Place Swiss Chard in a dish. Sprinkle the sesame seed powder lavishly on top. Pour at least 1 tbsp (per person) of Barlean’s High Lignan Flax Oil on top. Put more flax oil as desired, or if making a large dish. You could use olive oil in this recipe, but the flavors will change dramatically. Barleans’ High Lignan Flax Oil is what makes this combo sing.
- Sprinkle Tamari or Celtic Sea Salt on to taste. Be careful with the Tarmari as it is strong and can take over. I personally like it with salt best, buy many of my clients love the Tarmai.
- Smush the mixture slightly from the top with a spoon or fork as you see a yummy sauce melt together. No need to stir it. It is best to keep the sauce on top.
This recipe is a personal recipe added by chefteton and has not been tested or endorsed by MyRecipes.
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