Japanese-Style Swiss Chard and Spinach

“I love to serve dishes that you wouldn’t expect to find on this little island in Maine,” says Amanda Hallowell. So when she has a surplus of Swiss chard and spinach, instead of sautéing them, she makes this variation on the classic Japanese dish called oshitashi.

  • Total Time:
  • Servings: 4

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  • 1/2 pound Swiss chard, stems removed and reserved for another use
  • 1/2 pound baby spinach
  • 1/4 cup soy sauce
  • 1 tablespoon Asian fish sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon unsalted butter
  • Toasted sesame seeds (see Note), for garnish
  • Dried bonito flakes (see Note), for garnish

How to make this recipe

  1. In a large saucepan of salted boiling water, cook the Swiss chard until bright green and tender, 1 minute. With a slotted spoon, transfer the chard to a colander to drain. Repeat with the spinach. When the greens are cool enough to handle, gently squeeze out the excess water, then coarsely chop them.

  2. In a bowl, combine the soy sauce, fish sauce and sesame oil. In a large skillet, melt the butter and remove from the heat. Add 3 tablespoons of the soy mixture and the greens to the skillet and toss to coat. Transfer the greens to a large plate to cool slightly.

  3. Form the greens into 8 mounds on a platter. Spoon the remaining soy mixture over the mounds, garnish with the toasted sesame seeds and bonito flakes and serve.


Bonito flakes are available at Asian or specialty food markets.

Published July 2012

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