G Freden wrote:I wanted to bring this thread back to life with another suggestion: make chard into namul.
An excellent suggestion!! I find that swiss chard isn't great for kimchi (gets slimy) but namul is the bomb.
I did this last night with my endless tatsoi, in fact, and in a few weeks when the chard really starts coming in I'll be doing it again.
There is a Japanese equivalent, ohitashi
https://sudachirecipes.com/spinach-ohitashi-recipe/ (and it works fine without the bonito flakes on top, which where I live cost more than gold)
and another one that works well, goma-ae
https://www.justonecookbook.com/spinach-with-sesame-sauce/
Another thing that may be useful-- last week when I had made all the things and there was still tatsoi bolting in the garden that had to be picked, I prepped, blanched, squeezed and froze it in balls that are a lot like frozen spinach I used to buy in the supermarket. Those are really convenient for making pasta and other dishes, and a bushel of greens cooks down into 4 baseball-sized frozen lumps.