Name: Swiss Chard Namul (Geun-Dae Namul)
Yield: Serves 2 to 4
Cuisine: Korean
Ingredients: 1 tablespoon minced garlic; 1 tablespoon white soy sauce (see Note); 1 tablespoon perilla oil or sesame oil (see Note); 1 tablespoon grapeseed or olive oil; 1 bunch (12 to 16 ounces/340 to 455 g) green Swiss chard; 2 teaspoons fish sauce (optional)

Preparation info

Serves
2 to 4

Difficulty
Easy

Appears in

Korean Home Cooking

By Sohui Kim

Published 2018

About

For this classic namul, I use various green leafy vegetables that we get from our local farmer and friend Patty Gentry of Early Girl Farms. You can easily steam the greens instead of sautéing them in a pan—just be sure to get rid of excess water by squeezing it out with your hands.

Ingredients

1 bunch (12 to 16 ounces/340 to 455 g) green Swiss chard
1

Method

Roughly chop the chard leaves and thinly slice the stems, keeping them separate.
In a large skillet or wok, heat the grapeseed oil over medium-high heat. Add the Swiss chard stems first and let them cook, stirring frequently, for 3 minutes.
Add the chard leaves, stirring constantly, and as soon as they shrink down (about a minute), add the perilla oil