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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.