Makes two servings
Prep time: five minutes
Cook time: 10 minutes
- 2 tbs. sesame seeds, toasted
- 2 tsp. rice vinegar
- 1/2 tsp. mirin (or 1/2 tsp. white wine with a pinch of sugar)
- 1/2 tsp. toasted sesame oil
- 1 1/2 tsp. tamari or soy sauce
- 2 tbs. mayonnaise
- 1 1/2 tsp. full-fat, plain Greek yogurt
- Stems from 1 large bunch Swiss chard, leaves reserved for another use
- 1 tbs. extra-virgin olive oil
- Freshly ground black pepper, to taste
- Preheat the oven to 425 degrees F. Crush the toasted sesame seeds with a spice grinder or a mortar and pestle.
- In a small bowl, whisk together the sesame seeds, rice vinegar, mirin, sesame oil, tamari or soy sauce, mayonnaise, and yogurt. Set aside.
- Cut the chard stems into 5- to 6-inch lengths. Place them on a baking sheet and drizzle them with olive oil. Gently toss to coat, spread them into a single layer, and lightly sprinkle with pepper.
- Roast the stems until the centers are tender when pierced with a knife, the edges are starting to char, and any lingering leaf pieces crisp up, about seven to 10 minutes.
- Divide the roasted stems among plates and drizzle with the sesame dressing. Store any extra stems and dressing separately in the refrigerator for up to five days.