AIP Friendly Lemon Swiss Chard with Garlic & Olive Oil
Bright, garlicky, and finished with a hit of fresh lemon, this wilted Swiss chard is the kind of simple side dish that earns a permanent spot in your weekly rotation. The stems go into the pan first so they soften just right, then the leaves follow in batches until everything is silky and tender — no mush, no bitterness. A pinch of ground ginger added off the heat gives the whole dish a subtle warmth that makes it feel a little more special than your average sautéed green. Following the autoimmune protocol means cutting out nightshades, grains, legumes, and a long list of spices, which can make even a basic vegetable side feel like a puzzle — but every ingredient here clears those hurdles cleanly. Olive oil, garlic, chard, lemon, and ginger are all on the approved list, so you can cook and eat with total confidence. It comes together in well under 20 minutes and serves four, making it an easy weeknight addition alongside any compliant protein. The lemon zest scattered in at the end is the little detail that takes it from good to genuinely craveable.
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Learn more →Ingredients
4 servings
- 2 large bunches swiss chard (about 1.5 lb), stems and leaves separated
- 3 tbsp olive oil
- 4 cloves garlic, thinly sliced
- ¼ tsp fine sea salt, plus more to taste
- ¼ tsp ground ginger
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 1 tsp lemon zest
Instructions
- 1
Cut the chard stems into 1/2-inch pieces and roughly chop the leaves, keeping them separate.
- 2
Heat the olive oil in a large skillet over medium heat until shimmering. Add the chard stems and cook, stirring occasionally, until softened and beginning to turn translucent at the edges, about 4–5 minutes.
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