Chard Oshitashi

Step 1

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.

Step 2

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.