Pregnancy Friendly Ginger Swiss Chard
Leafy greens are one of the most valuable things you can put on your plate during pregnancy, and this garlicky, gingery Swiss chard makes it genuinely easy to want them. The chard is cooked in two stages — stems first, then the leaves — so every part of the bunch gets perfectly tender without turning mushy. Fresh ginger and turmeric bring a warm, anti-inflammatory punch, while coconut aminos add a subtle savory depth without any soy, which many people prefer to limit right now. A finishing splash of apple cider vinegar and optional lemon juice brightens the whole dish and keeps it from feeling heavy. Coconut oil ties everything together with a clean, neutral richness that lets the greens and aromatics really shine. It comes together in one skillet with no complicated steps, which is exactly the kind of cooking that feels manageable when energy isn't always on your side.
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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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