Cinnamon Free Ginger Swiss Chard
Swiss chard doesn't always get the spotlight it deserves, but this garlicky, ginger-forward preparation makes a seriously compelling case for it. The stems go in first to soften up, then the leaves follow in batches until everything is silky and tender — a simple technique that keeps the texture just right. Fresh ginger and thinly sliced garlic build a fragrant, punchy base, while ground turmeric adds a warm golden color and earthy depth without leaning on any warming spices that might cause issues for those avoiding cinnamon. Coconut aminos bring a subtle savory-sweet note, and a splash of apple cider vinegar at the end brightens the whole dish beautifully. It's the kind of weeknight side that looks and tastes far more impressive than the effort involved. Serve it straight from the skillet while it's hot and glossy — it pairs well with grains, proteins, or honestly just eaten on its own.
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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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