Candida Diet Friendly Ginger Swiss Chard
Leafy greens have never looked this exciting. Swiss chard gets a serious flavor upgrade here, cooked down in coconut oil with fragrant garlic, freshly grated ginger, and a whisper of turmeric until the leaves are silky and the stems are just tender. A finishing drizzle of coconut aminos and apple cider vinegar pulls everything together with a savory, slightly tangy depth that feels anything but restrictive. This kind of dish can be tricky to navigate when you're avoiding sugar, gluten, and fermented soy — but every single ingredient here is thoughtfully chosen to stay on the right side of those boundaries. Coconut aminos stand in beautifully for soy sauce, delivering that umami hit without the problematic ingredients, and the apple cider vinegar adds brightness without derailing your goals. Fresh lemon juice at the end is optional but highly recommended if you want a little extra lift. The technique is simple enough for a weeknight but the result tastes genuinely restaurant-worthy. Serve it alongside a clean protein and you've got a satisfying, nourishing plate that proves eating with intention doesn't have to mean eating bland food.
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
Ingredient noteCoconut aminos is a common stand-in for soy sauce on a candida diet. It does carry a little sugar from coconut sap, but this recipe uses only about 3/4 teaspoon per serving, which is likely fine.
- 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!