Swiss Chard Oshitashi

• 1 pound Swiss chard, preferably red; about 2 bunches, ends trimmed
• 2 tablespoons Japanese soy sauce
• 1 tablespoon bonito flakes

1. Bring a large pot of water to a boil.
2. Working in batches, add chard and cook, adding more chard as space allows, until barely tender, 3 to 4 minutes.
3. Drain, then submerge chard in a bowl of ice water.
4. When chard is cool, drain again, squeeze out excess liquid and cut into bite-size pieces.
5. Toss chard with soy sauce, top with bonito flakes, and divide among 4 bowls.

swiss chard, soy sauce, bonito flakes

Taken from www.foodrepublic.com/recipes/swiss-chard-oshitashi-recipe/ (may not work)