MSG Free Ginger Swiss Chard
Swiss chard can sometimes feel like an afterthought in the vegetable aisle, but this skillet preparation turns it into something genuinely craveable. Coconut oil carries the heat beautifully, letting the garlic and freshly grated ginger bloom until fragrant and just golden at the edges — that one minute of stirring is where all the magic happens. Turmeric adds a warm, earthy depth and a gorgeous golden hue to the wilted leaves, while coconut aminos bring a savory, umami-like richness without any of the additives found in conventional soy sauce or seasoning blends. A finishing splash of apple cider vinegar and optional lemon juice lifts everything and keeps the flavors bright. For anyone navigating MSG sensitivities, this dish is a genuine win — every ingredient is clean and whole, with no hidden flavor enhancers or processed shortcuts to worry about. It comes together in a single skillet and is best served immediately, when the leaves are silky-tender and the aromatics are still singing.
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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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