If you’re ready to do something else with lettuce, although I think I’m just going to enjoy the pretty red lettuce we got in a few big salads, then there’s a recipe for a lettuce stir fry from “Tenderheart,” but you could also use it for the Swiss chard. Adapted from Hetty McKinnon’s “Tenderheart.” This should work well with all kinds of tender greens.
Ingredients:
1 head lettuce or bunch of Swiss chard bok choy or tatsoi 1 tablespoon soy sauce or tamari 2 teaspoons vegetarian stir-fry sauce, dark soy sauce, or oyster sauce 1 tablespoon toasted sesame oil sea salt and pepper to taste 1 tablespoon neutral oil or olive oil 1-inch piece of ginger, peeled and finely chopped 1 garlic clove, finely chopped toasted sesame seeds, for serving
Preparation:
If using lettuce: Run a sharp paring knife around the core of the lettuce, then gently pull it out and discard or compost. If the outer layers of the lettuce are loose and discolored, remove and discard. Tear the lettuce into large chunks. Wash the leaves and allow them to dry in a colander.
If using Swiss chard, roughly chop the leaves; chop the stems into 1-inch pieces.
In a small bowl, whisk together the soy sauce or tamari or stir-fry sauce, sesame oil and a pinch of salt and pepper.
If using lettuce: Heat a wok or large skillet over medium-high heat, add the 1 tablespoon of oil, along with the ginger and garlic, and cook for 30 seconds. Add the lettuce and stir-fry for 1-2 minutes, until the leaves are wilted. Pour the sauce over the lettuce and stir-fry for 1 minute longer. Take care not to overcook the lettuce, as you want it to retain some crunch.
If using Swiss chard: Heat a wok or large skillet over medium-high heat, add the 1 tablespoon of oil, along with the chard stems, and cook for 1-2 minutes to soften. Add the ginger and garlic, and cook for 30 seconds. Add the leaves and stir-fry for 1-2 minutes, until the leaves are wilted. Pour the sauce over the greens and stir-fry for 1 minute longer.
Season to taste with more salt and pepper, if desired. Scatter the sesame seeds over the top and serve.