A mortar and pestle is the ideal tool for releasing the fragrant oils from the orange zest and sesame seeds that top these greens. If you don't have one, you can use the back of a spoon in a small bowl.

Source: Midwest Living


Recipe Summary

25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Using a mortar and pestle, crush sesame seeds, orange zest and sea salt until well combined and orange zest begins to release oils. Set aside.

  • Trim ends of chard stems and remove from leaves. Slice stems into 1/4 inch slices. Coarsely shred leaves and keep separate.

  • In a large skillet, heat canola oil over medium-high heat. Add garlic and crushed red pepper; cook and stir for about 1 minute. Add ginger and chard stems and cook for about 3 minutes, stirring occasionally. Add orange juice, soy sauce, sesame oil and chard leaves; cook and stir for 2 to 3 minutes or until leaves are just tender. Stir in spinach and cook until just starting to wilt. Remove from heat. Sprinkle with sesame seed mixture before serving.

Nutrition Facts

49 calories; fat 3g; carbohydrates 4g; mono fat 2g; poly fat 1g; insoluble fiber 1g; sugars 2g; protein 2g; vitamin a 3296.7IU; vitamin c 22mg; niacin equivalents 0.2mg; folate 53.2mcg; sodium 324mg; potassium 141mg; calcium 43mg; iron 1.4mg.