How to Prepare Swiss Chard for Korean Soon Tobu Ji Gae

Video Transcript

"Okay and now we are ready for some swiss chard now it is not essential but swiss chard is my mothers favorite and it is always the one that I use. You could use kail or some other kind of green that would really hold out maybe a beet green although that might be a little bitter but we would see, see what you like at home. I got 4 leaves here of swiss chard and it adds a nice color and a nice texture to have something that is hearty and green and good. So I'm going to start by trimming off these ends and discarding them and then I'm going to because swiss chard is also it holds up when it broils you don't want to cut it so thickly because it will not get the right consistency. Then once you got it all cut crosswise you might want to go back which we would do in a second here and just break it to smaller pieces. That way it would spread out in the stew in a really nice way. So we would add that in to our pot. And just clean off some of the excess water here. "