Macadamia Free Ginger Swiss Chard
Swiss chard is one of those vegetables that deserves way more attention than it gets, and this ginger-forward preparation is exactly the kind of dish that converts skeptics. The stems get a head start in the pan so they turn perfectly tender, while the leafy greens wilt down into something silky and deeply savory. Fresh ginger and thinly sliced garlic build a fragrant base, and a pinch of turmeric adds a warm, golden hue that makes the whole skillet look as good as it tastes. Coconut aminos bring a subtle umami depth in place of soy sauce, and a splash of apple cider vinegar at the finish brightens everything up beautifully. Every single ingredient in this recipe is naturally free from tree nuts of any kind — no swaps needed, no label-checking required. A squeeze of fresh lemon juice at the end is optional but highly recommended if you want that extra pop. This is the kind of quick, vibrant side dish that pairs well with almost anything and comes together in one pan with minimal fuss.
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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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