Walnut Free Ginger Swiss Chard
Swiss chard can feel intimidating if you've never cooked it down, but this gingery skillet preparation makes it approachable, vibrant, and genuinely craveable. The stems go in first so they soften just right, and then the leafy greens wilt down into something silky and deeply savory. Fresh ginger and sliced garlic hit the hot coconut oil together, filling your kitchen with an aroma that makes it hard to wait for the finished dish. A touch of turmeric adds a warm golden hue, while coconut aminos and apple cider vinegar bring a subtle sweet-savory tang that ties everything together beautifully. This is the kind of side dish that makes you feel like you're eating at a really good restaurant without leaving home. Every ingredient is straightforward and naturally free from tree nuts, so there's no need to scan labels or worry about hidden add-ins sneaking into your pan.
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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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