Recipe by WyndWoman
"This super-fast recipe is the exact opposite of the traditional chard and vinegar that I grew up on and grew tired of. Mildly sweet with a gingery bite."
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rainbow chard - leaves and stems separated and chopped
chopped yellow onion
2 (1/4 inch thick) slices
fresh ginger root, peeled and julienned
salt and pepper to taste
Mmmmm! I love this recipe! While the chard was wilting, I added chick peas (garbanzo beans) to the skillet, and served the whole thing over a sort of quinoa "pilaf". Also, using red chard gives the chick peas a lovely, slightly pinkish colour. Altogether, this makes for a complete, easy, and delicious meal. Thanks for the recipe!
This recipe was interesting. The flavor that maple syrup adds is...a little off for me. I love dark leafy greens cooked almost any way, but there are better recipes than this for chard.
Love this recipe with 2 personal modifications: chopped fresh garlic to the onion/ginger/stems... and instead of maple syrup, I drizzle Agave Nectar!
Really good. Added a bit of lemon to it and used honey instead of maple. Same effect, delicious dish.
Edited review - the recipe has now been corrected, and it's now accurate.
This was absolutely wonderful! I used Organic Blue Agave Nectar instead of the Maple syrup (which I was out of) and added chick peas along with the onions and stalks, then served it over brown rice. The taste of fresh ginger with the chard was a nice surprise. What a treat!
What a gem of an idea. The ginger takes boring old swiss chard to a new level. I think the next time I make this I will add a clove of garlic too. Thanks WyndWoman, this is a keeper.
The maple syrup on this was amazing! I did not have fresh ginger so I used a little powder, probably not the same, but it turned out perfect anyway! Thanks for a great recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet and Spicy Swiss Chard
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 32
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