Beef Free Ginger Swiss Chard
Swiss chard can feel like an afterthought vegetable, but this recipe turns it into something genuinely craveable. Coconut oil carries the heat beautifully, letting the garlic go golden at the edges while the grated ginger fills the kitchen with a warm, spicy fragrance that makes the whole dish feel alive. The stems get a head start in the pan so they soften just right, and the leaves are added in batches until everything is silky and tender without turning mushy. A finishing splash of coconut aminos and apple cider vinegar adds a savory, slightly tangy depth that ties all those bold aromatics together. If you want a little brightness, a squeeze of lemon juice right at the end lifts the whole thing. Every ingredient here is straightforward and plant-based, so there is zero guesswork about what is in your bowl — just clean, punchy flavors with no meat anywhere in sight. It works as a quick weeknight side or a satisfying base for grains, eggs, or whatever else you are building your plate around.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!