In Hawaii, lots of people grow veggies in their yard and share with family and friends when they get bumper crops.
Anyway, the last time I was home, we received swiss chard several times, from one of my grandma's friends...by this point, the rest of my family was tired of eating this, but for me it was something new.
It reminds me of eating the greens of beets, which are totally rare to see in our area of Japan. (the beets and the greens)
So, I was at the market the other day, they have a special corner now for veggies grown around Japan that are kinda "ugly", the items are deformed or not pristine like most veggies you see in the markets.
And on them, most have the names of the farmers that grew them too.
I kind of have a pet peeve with how pristine most veggies are here and would be happy to pay a little less for an "ugly" one because I think it will almost more than likely taste the same or maybe even better than that pristine one.
Plus, I think the "ugly" ones may be organic...
Anyway, I spotted bags of this swiss chard in this area and they were so colorful!
And they were only 100 yen (about US$1) each so I bought 2 bags.
I wilted them down and then blanched them in cold water to stop the cooking.
Then I squeezed out the water, and cut them into about 3 inch pieces.
Before serving, I cut the pieces into bite sized pieces and then topped with leftover ginger-sesame sauce.
Usually in our household (in Hawaii), we eat spinach, beets (swiss chard) with a shoyu-mayo mixture.
Since the ginger-sesame sauce was a similar flavor, this went really nicely with it.
I'm glad I came across this at the market.
15 comments:
I love chard, but no one else in my family does.
If you can find Eat Your Greens, by Sophie Grigson there is an awesome recipe for chard gratin with olives.
Thanks Lara, I'll look to see if I can find that book!
Take care.
Kat
Swiss chard is really popular at the moment and I believe it is a traditional vegetable that has been grown for a long time. Unfortunately, I'm not a huge fan of it as it has quite a strong taste, but it is really healthy for you due to its dark green leave.
Japan Australia
You scored. I believe the italian bietole da coste is a type of chard with thick green leaves and a creamy white stalk. Like the one pictured here: http://www.agraria.org/coltivazionierbacee/bietoladacoste.htm
I haven't seen the colored stalk ones...they are so pretty!
Oh, I love Swiss Chard! We like cooking it with smoked paprika or with raisins and pinenuts. I've got to look into recipes for ginger-sesame sauce.
Hi Kat - You know I've never seen Swiss Chard back home.... I do like them though!
not sure if it is a traditional veggie here in Japan, J-A, but I'm glad I found some at the market!
Thanks Rowena, I had seen red stalks before in Hawaii but not the rainbow type.
Ooh that sounds nice Su-Lin! I hope I get my hands on more, so I can try your way.
I've only seen it recently on trips home Kirk, don't think it was around when we were younger...
Take care everyone!
Kat
We saute Swiss Chard with garlic and some olive oil. It's yummy!
that sounds good too Suze, hope I can get more to try :)
Take care.
Kat
Yep... definitely have to try that dressing. I don't eat Swiss chard often but I do enjoy it. ;-)
hope you like the dressing Deb in Hawaii :) even if you don't eat swiss chard often try it with other veggies!
Take care.
Kat
Hm I never had chard and looks so interesting! Japan has more interesting and foreign stuff than I can remember...
I think you may be able to find lots of swiss chard in your area Nami :)
Take care.
Kat
Rainbow chard is always so tempting... what a great find! We like it sauteed with garlic, olive oil and raisins or dried cranberries, then tossed with pasta. Nice summer meal and quick!
ooh that sounds great Manju! next time I see these at the store will try :)
Take care.
Kat
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