Eosinophilic Esophagitis Friendly Garlic-Herb Swiss Chard
Total time22 min
Prep time10 min
Cook time12 min
4.8(13)
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Learn more →Ingredients
4 servings
- 2 large bunches swiss chard (about 1.5 lb), stems and leaves separated
- 3 tbsp olive oil
- 4 cloves garlic, thinly sliced
- ¼ tsp fine sea salt, plus more to taste
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
- 2 tbsp fresh thyme leaves
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 1 tbsp apple cider vinegar
- 1 tsp fresh lemon zest (optional)
Instructions
- 1
Separate the Swiss chard stems from the leaves. Thinly slice the stems crosswise and roughly chop the leaves into 2-inch pieces; keep them in two separate piles.
- 2
Heat the olive oil in a large (12-inch) skillet over medium heat until shimmering. Add the sliced chard stems and cook, stirring occasionally, until softened and beginning to turn translucent at the edges, about 4 minutes.
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