Some say eating greens is an acquired taste but I love my greens and can eat them every day of the week. I especially enjoy Swiss chard. It is a nutritional powerhouse -- an excellent source of vitamins K, A, and C, as well as a good source of magnesium, potassium, iron, and dietary fiber. My recipe cooks up in minutes with some pantry staples to make this a keeper. Eat is as a warm salad or as a light meal.
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Ingredients
- 1 Bunch Swiss chard washed and chopped The stems can be tough. You can either remove and discard them or sauté the tender ones first before adding the leaves, to give them a little extra cooking time.
- 1 onion chopped
- 1 Nob Fresh Ginger chopped
- 2 Cloves Garlic minced
- 1 Can White Beans (540 mls) rinsed
- 2 Tablespoon Oil
- 1/2 Teaspoon Himalayan salt (or pink salt) to taste
- 1/2 Teaspoon Chilli Flakes
- 1/2 Teaspoon Cumin powder
- 1 Teaspoon Smoked Paprika
- Juice of one lemon
Ingredients
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Instructions
- heat oil on medium heat in a heavy, medium size frying pan.
- Add the onions and cook until soft.
- Add the chopped ginger and minced garlic and cook until the garlic is fragrant and soft (1-2 minutes).
- Add the salt, and chilli flakes and mix until all combined.
- Add the chopped Chard, stirring constantly. It may like there is too chard but once it starts to wilt it will reduce significantly in size.
- When the chard starts to wilt, add half the lemon juice and stir (this will keep your chard bright green).
- Add in the beans, mix and continue cooking until the chard is soft, wilted and cooked.
- When the chard is cooked, add the paprika, remaining lemon juice and gently mix until all combined. Taste and adjust spices to taste.
- Serve warm with rice or flat bread.
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