Ruby Red Chard, a Farmer’s Market Beauty
Cooler weather means the farmer’s markets and groceries are full of fresh greens. One of my favorites is chard. It comes in many colors from green and white or yellow, to this gorgeous bright red. It is very easy to prepare and stir-frying is one of my favorite methods.
Wok Cooking- a Great Quick Method for Veggies
I love my hand-hammered carbon steel wok. My friend picked it up for me in Shanghai, because I had only discovered the (now retired) maker of these amazing woks after I had moved back to the US. When I got it, the wok was bare, with no seasoned patina and a bit of rust on the surface. Using seasoning methods I learned about in my Facebook wok group (yes, there is such a thing), I was able to turn my raw metal wok into a cooking vessel of beauty.
The key to a great stir-fry is high heat. I like to heat my pan, add oil, then get it smoking hot. Next, I add the veggies (ruby red chard in this case) and flash-fry them for just a few minutes, while keeping them moving. I add garlic and any seasonings at the end so that they do not burn and add a bitter taste to the dish. I hope you like my simple recipe for red chard as much as I do! It is great alongside pretty much any meat and makes a great healthy lunch served atop some rice.
Wok-Fried Ruby Red Chard
With a hint of garlic and sesame oil, this farmer's market beauty is transformed into a delicious stir fry. Try red chard with your favorite meat dish or with rice for a healthy lunch!
- 2 Tbsp canola oil
- 6 cups ruby red chard
- 2 cloves garlic
- 1 Tbsp sesame oil
- salt and pepper to taste
Rinse the chard thoroughly and chop into pieces about 1 inch wide. Heat the canola oil to smoking in a wok. Add the chard and cook while stirring briskly, about 5 minutes, until softened. Add the garlic and cook for another 1-2 minutes until just browned. Drizzle the sesame oil over the chard, season with salt and pepper and stir to distribute. Serve immediately.