Yeast Free Ginger Swiss Chard
Swiss chard doesn't always get the attention it deserves, but this garlicky, ginger-forward preparation turns it into something genuinely craveable. The stems go in first so they soften just right, then the leaves follow in batches until everything is silky, tender, and coated in a bright, savory finish. Coconut aminos bring a deep, umami-like richness without any fermented grain products, which is exactly what makes this dish work so well for anyone avoiding yeast and yeast-derived ingredients. A hit of apple cider vinegar and optional lemon juice at the end lifts the whole thing with just enough acidity to balance the earthiness of the turmeric and greens. Fresh ginger and garlic do the heavy lifting here, building real complexity from nothing but whole, clean ingredients. It comes together in one skillet and is the kind of side dish that makes you want to eat more vegetables — full stop.
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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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