Makes two servings
Prep time: five minutes
Cook time: 10 minutes
2 tbs. sesame seeds, toasted
2 tsp. rice vinegar
1/2 tsp. mirin (or ½ tsp. white wine with a pinch of sugar)
1/2 tsp. toasted sesame oil
1½ tsp. tamari or soy sauce
2 tbs. mayonnaise
1½ tsp. full-fat, plain Greek yogurt
Stems from 1 large bunch Swiss chard, leaves reserved for another use
1 tbs. extra-virgin olive oil
Freshly ground black pepper, to taste
Preheat the oven to 425 degrees F. Crush the toasted sesame seeds with a spice grinder or a mortar and pestle.
In a small bowl, whisk together the sesame seeds, rice vinegar, mirin, sesame oil, tamari or soy sauce, mayonnaise, and yogurt. Set aside.
Cut the chard stems into 5- to 6-inch lengths. Place them on a baking sheet and drizzle them with olive oil. Gently toss to coat, spread them into a single layer, and lightly sprinkle with pepper.
Roast the stems until the centers are tender when pierced with a knife, the edges are starting to char, and any lingering leaf pieces crisp up, about seven to 10 minutes.
Divide the roasted stems among plates and drizzle with the sesame dressing. Store any extra stems and dressing separately in the refrigerator for up to five days.