Hazelnut Free Ginger Swiss Chard
Swiss chard can feel like an intimidating green, but this ginger-forward skillet dish makes it completely approachable and genuinely crave-worthy. The stems go in first to soften up, then the leaves follow in batches, wilting down into something silky and deeply savory. Fresh ginger and thinly sliced garlic hit the hot coconut oil at just the right moment, filling your kitchen with an aroma that makes it hard to wait for dinner. A touch of turmeric adds warmth and a gorgeous golden hue, while coconut aminos and apple cider vinegar finish the whole thing off with a bright, umami-rich punch. Every single ingredient in this recipe is naturally free from tree nuts, so there's no label-scanning or substitution stress — just clean, bold cooking from start to finish. It's the kind of weeknight side that feels a little fancy without asking much of you at all.
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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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