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.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Heat the coconut oil in a large (12-inch) skillet over medium heat until shimmering and fully melted.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
