Mustard 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 garlic build a fragrant, warming base, and a pinch of turmeric adds a subtle earthiness and gorgeous golden color throughout. Coconut aminos bring a gentle umami depth, and a splash of apple cider vinegar at the finish brightens everything up without overpowering the other flavors. For anyone navigating a mustard-free lifestyle, this recipe is a genuinely easy win — every ingredient is straightforward, and there's nothing hidden to second-guess. So many stir-fry-style sauces and condiments sneak in mustard or mustard derivatives, but coconut aminos and apple cider vinegar keep this one completely clean. It comes together in a single skillet, making it a low-fuss side that pairs beautifully with grains, roasted proteins, or anything else on the table.
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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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