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.
Really good. Added a bit of lemon to it and used honey instead of maple. Same effect, delicious dish.
Love this recipe with 2 personal modifications: chopped fresh garlic to the onion/ginger/stems... and instead of maple syrup, I drizzle Agave Nectar!
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.
This recipe is delicious! Even my husband who normally hates green leafy vegetables (or in fact practically any vegetables!), really liked it and asked for it to be made again the same way. The only reason I am giving it 4 and not 5 stars is because the directions are inaccurate. This recipe took me almost an hour to prepare, and not 20 minutes as is stated in the directions! This considering that I only made half the suggested serving size! The chard stems alone took about 20-25 mins to soften on medium heat, and the leaves took A LOT longer to wilt on "low" than 2 minutes (I would say about 15 mins at least?) I started cooking ahead of time, thinking that I'll have this ready even before the main course (freshly caught rainbow trout and mashed potatoes), but as it turned out, we were about half way done with our meal, before I could serve the chard. Nonetheless, the flavors work really well together, and I really like the idea of saving and using the stems, when so many recipes call for discarding them. They are similar in texture to celery, but have a much milder taste. So, bottom line - this is delicious and I highly recommend the recipe, but you should plan to start cutting the leaves and cooking at least 45 minutes to an hour before you plan to serve this.
* 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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