Vegan 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. Coconut oil gives the base a subtle richness, while fresh garlic and grated ginger bloom together in the pan to create an aroma that's genuinely hard to resist. The clever technique of cooking the stems first means every part of the chard gets the right amount of heat — tender without turning mushy. Turmeric adds a warm, earthy depth and a gorgeous golden hue, and coconut aminos bring a savory, umami-like finish without any soy or animal-derived ingredients in sight. A splash of apple cider vinegar and optional lemon juice at the end brightens everything up and keeps the flavors lively. This is the kind of weeknight side that looks and tastes like you put in way more effort than you actually did.
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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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