Almond Free Ginger Swiss Chard
Swiss chard is one of those vegetables that deserves way more attention than it gets, and this ginger-forward preparation is exactly the kind of dish that converts skeptics. The stems go in first to soften up, then the leaves follow in batches, wilting down into something silky and deeply savory. Fresh ginger and thinly sliced garlic build a fragrant base in the pan, while ground turmeric adds a warm, golden hue and subtle earthiness. Coconut aminos bring a gentle umami depth, and a splash of apple cider vinegar at the finish keeps everything bright and balanced. Every single ingredient in this recipe is naturally free from tree nuts, so there's no label-reading stress or substitution gymnastics required — just clean, whole-food cooking from start to finish. It comes together in one skillet and pairs beautifully with rice, grilled protein, or honestly anything that could use a vibrant, flavor-packed side.
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Learn more →Ingredients
4 servings
- 2 large bunches swiss chard (about 1.5 lb), stems and leaves separated
- 2 tbsp coconut oil
- 4 cloves garlic, thinly sliced
- 1 tbsp fresh ginger, peeled and finely grated
- ¼ tsp ground turmeric
- 1 tbsp coconut aminos
- 1 tsp apple cider vinegar
- ¼ tsp fine sea salt, plus more to taste
- 1–2 tsp fresh lemon juice (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 coconut oil in a large (12-inch) skillet over medium heat until shimmering and fully melted.
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