- 1 pound Swiss chard (preferably red; about 2 bunches), ends trimmed
- 2 tablespoons Japanese soy sauce
- 1 tablespoon bonito flakes
- Bring a large pot of water to a boil. Working in batches, add chard and cook, adding more chard as space allows, until barely tender, 3 to 4 minutes. Drain, then submerge chard in a bowl of ice water.
- When chard is cool, drain again, squeeze out excess liquid, and cut into bite-size pieces. Toss chard with soy sauce, top with bonito flakes, and divide among 4 bowls.
Thin flakes of dried bonito, a fish that's related to mackerel and tuna, have been used as a briny, faintly smoky seasoning in Japan for centuries. Bonito flakes are available at Asian markets, many supermarkets, and asianfoodgrocer.com