Asian Wilted Green

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.