Don’t let friends eat boring greens: Gingery Rainbow Chard

DSC02696 I think many of us overlook dark leafy greens because we are not too sure how to cook them. Come on, you grew up eating over boiled leafy greens, or worse yet, canned greens, right? So now that we are all grown up, we don’t want them. Stop right there! The culinary world has changed. We now roast, stir-fry, saut√©, and grill everything. I even grill strawberries now. So don’t pass by or pass up dark greens, instead pick up a bunch, go online and look for a new recipe, and give them a try.

Swiss chard is a nice leafy green, not a bitter or tough as kale, but still remains toothsome after cooking. I like a tender-crisp vegetable and chard holds up well during the cooking process unlike spinach which goes all to pot if you answer the phone and forget about it on the stove.

Try this spicy recipe, it may make you like chard after all.

Gingery Rainbow Chard
Author: 
Recipe type: Vegetable
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Gingery and spicy, that's the way to piles of chard.
Ingredients
  • 12 Swiss Chard Leaves, I used rainbow chard
  • 2 Tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 Tbsp. fresh ginger, minced
  • ½ -1 tsp. red pepper flakes
  • 1 Tbsp. gluten-free soy sauce or coconut aminos
  • 2 tsp. roasted sesame oil
Instructions
  1. Wash and dry chard. Remove midrib. Stack leaves and cut into ½ inch ribbons.
  2. Heat a large skillet or wok over medium high heat and add oil.
  3. Once oil is hot, add garlic, ginger, and pepper flakes and stir-fry 30 seconds.
  4. Add chard ribbons and stir-fry 2 minutes or until they are the texture you like.
  5. Add soy sauce, and stir 30 more seconds.
  6. Add sesame oil, stir, remove from heat and serve immediately.

Do you have a favorite Dark Leafy Green recipe? Share a link in comments.

One Comment

  1. Posted May 3, 2013 at 2:39 PM | Permalink

    So timely, I just picked some chard this morning and was wondering how I was going to prepare it.
    Mimi

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