Asian chard {vegan}

Le retour du printemps signifie aussi le retour de jolis légumes colorés comme les blettes multicolores, ici on en est pas encore aux asperges ou au fraises alors on se réjouit déjà de ça et des radis roses !!! Avec Monsieur on adore les blettes alors on tente de les faire aimer aux enfants aussi (même si c’est un peu sport j’avoue !) et c’est un peu le pari avec cette recette de blettes à l’asiatique et ces jolies couleurs. Oui parce que l’envie de manger vient aussi par la vue et là avec ce plat on est gâtés ! Des blettes jaunes, roses, oranges, rouges… in short, only happiness to put all these colors on our plates !

It is, I believe, our favorite chard dish,

served with good rice or noodles (cold somen noodles, our favorites of the moment) it is really a dish to test and which will surprise you, yes because I don't think we're used to eating Asian chard. When I was a child, the chard was summarized in a chard gratin, potatoes and béchamel (otherwise very good !). In short, I hope that this recipe will make you discover new flavors and that you will like it as much as we do. !

Asian chard {vegan}

POUR 4 PEOPLE

600 g colored chard
1 tablespoon sesame seeds
2 chopped green onions

FOR THE SAUCE

15 tamari sauce
2 tablespoons of rice vinegar
2 tablespoons sesame oil
1 teaspoon of sugar
1 crushed garlic clove
hot pepper (to taste)

Start by washing your chard, no need to peel them if they are young feet.
Cut them into pieces and steam them for 12 minutes.
Meanwhile prepare the sauce, To do this, mix all the ingredients together..
Chop the green onions.
Serve the chard hot or warm with the sauce, green onions and sesame seeds on top.
You can accompany this dish with round rice or noodles of your choice.