Chicken Free Ginger Swiss Chard
Swiss chard doesn't always get the spotlight it deserves, but this skillet preparation turns it into something genuinely craveable. Coconut oil carries the heat beautifully, and the combination of fresh ginger and thinly sliced garlic builds an aromatic base that makes the whole kitchen smell incredible. Turmeric adds a warm, earthy depth and a gorgeous golden hue, while coconut aminos and a splash of apple cider vinegar bring a savory, slightly tangy finish that ties everything together. The technique of cooking the stems first is a smart move — it means every bite is tender rather than half-wilted and half-crunchy. A squeeze of lemon at the end is optional but highly recommended for a bright lift. This is the kind of simple, plant-forward side dish that earns a permanent spot in your weeknight rotation without any fuss.
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!