Swiss Chard Oshitashi

1. 1

   Bring a large pot of water to a boil.

2. 2

   Working in batches, add chard and cook, adding more chard as space allows, until barely tender, 3 to 4 minutes.

3. 3

   Drain, then submerge chard in a bowl of ice water.

4. 4

   When chard is cool, drain again, squeeze out excess liquid and cut into bite-size pieces.

5. 5

   Toss chard with soy sauce, top with bonito flakes, and divide among 4 bowls.

* Per serving · 4 servings · Values may vary.