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Chilled chard with Asian flavors
2 1/2 lbs. green or red chard leaves, thick ribs discarded
salt
1 Tbs. soy sauce
1 tsp. sugar
1 tsp. toasted sesame seeds
1 tsp. Asian toaasted sesame oil
Wash chard and shake off excess moisture but keep wet. Chop, salt lightly and place in large pot. Cover and cook on medium heat until wilted, stirring occasionally. Transfer to colander and cool. Meanwhile bring soy, sugar and sesame oil to a boil in a small pot. Simmer
just until sugar dissolves. Set aside and cool. When chard is cool, squeeze until very dry. Transfer to bowl, toss with soy mixture, cover and refrigerate for several hrs. serve sprinkled with sesame seeds.