Cashew Free Ginger Swiss Chard
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.
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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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