Artificial Food Coloring Free Ginger Swiss Chard
Vibrant, deeply savory, and built entirely from whole ingredients, this garlicky Swiss chard is the kind of side dish that makes you rethink how exciting greens can be. Fresh ginger and turmeric give it a warm, earthy kick, while coconut aminos and a splash of apple cider vinegar add a subtle umami depth that keeps every bite interesting. For anyone navigating artificial dyes in their diet, this recipe is a natural fit — every single ingredient is exactly what it says it is, with no processed sauces or packaged shortcuts that might sneak in unwanted additives. Coconut oil brings a gentle richness to the pan, and the technique of cooking the stems first means nothing gets mushy or lost in the process. The whole thing comes together in one skillet, which makes cleanup as easy as the cooking itself. A finishing squeeze of lemon brightens everything up and makes the colors pop in the most gorgeous way. Serve it alongside grilled proteins or grain bowls and watch it disappear fast.
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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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