Ingredients:
2 teaspoons sesame oil
3 cups carrots, thinly sliced or into matchsticks
1 teaspoon sea salt
2 tablespoons unseasoned rice vinegar
2 tablespoons honey
2 teaspoons tahini
1 large clove garlic or green garlic with the tender greens, minced
1 teaspoon olive oil
3 cups chopped onion
6 cups chopped chard
Freshly ground pepper
Toasted sesame seeds

Directions:

  1. Heat a non-stick wok or skillet, add the sesame oil, carrots, and ½ teaspoon salt. Stir-fry over medium-high for 5 minutes. Cover and cook for another 5 minutes.
  2. Stir in the honey, tahini, and garlic, and cook uncovered, stirring frequently, for 5-8 minutes more, or until the carrots are tender and starting to brown.
  3. At the same time, heat a second non-stick wok or skillet, and add the olive oil, onions, and the remaining ½ teaspoon salt. Stir-fry over medium heat for 10 minutes, then add the chard. Keep it on high and stir-fry for another 3- 5 minutes or so, until the chard wilts. It should be slightly crisp. Transfer to a platter.
  4. Spoon the carrots over the top of the chard. Grind some black pepper over the top, and serve hot, warm, or at room temperature. Add some toasted sesame seeds for a little crunch.

Serves 4-6