Swiss Chard With Sesame Sauce

• 1 bunch Swiss chard
• 1 tbsp Toasted sesame seeds
• 1 tsp Soy sauce (dark)
• 1 tsp Enzyme juice (kumquat)
• 1/2 tsp (or sugar)

1. Wash the Swiss chard well.
2. If the stems are thick, cut slits in them lengthwise halfway up from the bottom.
3. Cut into 4 cm lengths.
4. Fill a pot with water about 2.5 cm deep, add the Swiss chard, cover with a lid and steam-boil it.
5. My mother taught me to boil it this way with a little water, rather than a lot.
6. It will cook in about 3 minutes.
7. Drain in a colander and squeeze out the liquid when cool.
8. The liquid will be bright red.
9. Put the toasted sesame seeds in a mortar and microwave for a short time to dry them.
10. Grind the sesame seeds, then add the soy sauce and enzyme juice.
11. Mix it well, so it's evenly combined.
12. Add the well squeezed Swiss chard, break it up and coat it with the sesame sauce.
13. When it's lightly coated, it's done.
14. Blending the sesame seeds and flavorings together well before mixing them with the vegetables results in a nicer finish and the vegetables don't look as wilted.

swiss chard, sesame seeds, soy sauce, enzyme, sugar

Taken from cookpad.com/us/recipes/157249-swiss-chard-with-sesame-sauce (may not work)