Swiss chard doesn't always get the spotlight it deserves, but this ginger-forward preparation turns it into something genuinely craveable. The stems go in first to soften, then the leaves follow in batches, wilting down into a silky, vibrant tangle that's packed with flavor. Fresh ginger and thinly sliced garlic bloom in coconut oil to create an aromatic base that makes the whole kitchen smell incredible. A touch of turmeric adds warmth and a gorgeous golden hue, while coconut aminos and apple cider vinegar finish the dish with a savory, slightly tangy depth. Everything here is straightforward and plant-based, with no nuts of any kind in sight — so if you're navigating tree nut concerns, this is a completely worry-free side dish. A squeeze of lemon at the end brightens it all up and makes the greens pop. It's the kind of simple weeknight vegetable dish that earns a permanent spot in your rotation.
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 →4 servings
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.
Heat the coconut oil in a large (12-inch) skillet over medium heat until shimmering and fully melted.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
