Nutrition counseling for every body

This week in the Freestone kitchen

On Sunday afternoon I had the pleasure of teaching a special cooking class to a young teenager and her mom. We cooked and sampled 9 different dishes together, and this particular recipe was their favorite and mine.

Teenager-Approved Sesame Swiss Chard


  • 1 tsp. sesame seeds
  • 1 Tbsp. safflower oil
  • 1 bunch Swiss chard (12 ounces), stems and ribs thinly sliced, leaves coarsely chopped
  • ⅓ cup finely chopped onion
  • 1 Tbsp. peeled, minced ginger
  • ½ cup coconut milk
  • 1 Tbsp. soy sauce (reduced-sodium if desired)
  • ¼ tsp. sesame oil


  1. In a large skillet over medium heat, toast sesame seeds, stirring, until golden, about 2 minutes. Transfer to a plate and let cool.
  2. While the skillet is still hot, heat safflower oil over medium-low heat. Add chard stems and ribs, onion, and ginger and cook, stirring, until softened, about 8 minutes.
  3. Add chard leaves, cover and cook, stirring occasionally, until wilted, about 5 minutes.
  4. Stir in coconut milk and simmer about 2 minutes. Remove from heat. Stir in soy sauce and sesame oil. Garnish with toasted sesame seeds.


  • This dish makes a wonderful side dish when served over steamed brown rice.
  • Keep a stash of whole ginger in the freezer; it’s easier to peel and chop than fresh ginger. Crystallized ginger may be used in place of fresh or frozen. It stores well at room temperature in an airtight container.
  • Store any unused coconut milk in the freezer.

Serves 4

Total time: 15 minutes

Adapted from Chef Curtis Stone’s recipe for Sesame Baked Eggs

Photo: Chard by Pamela Carls / Flickr