Sweet and Spicy Swiss Chard recipe

All Recipes Side Dish Vegetables Greens

Ingredients

1 tablespoon olive oil
1 bunch rainbow chard - leaves and stems separated and chopped
⅓ cup chopped yellow onion
2 (1/4 inch thick) slices fresh ginger root, peeled and julienned
salt and pepper to taste
1 tablespoon maple syrup

Nutrition Info

59.8 calories
carbohydrate: 6.9 g
cholesterol: : -
fat: 3.5 g
fiber: 1.2 g
protein: 1.2 g
saturatedFat: 0.5 g
servingSize: -
sodium: 122.1 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the oil in a large skillet over medium heat. Cook the chopped chard stems, onion, and ginger in the hot oil until they begin to soften, season with salt and pepper. Add the chopped chard leaves to the skillet, reduce heat to low. Continue cooking until the leaves have wilted, about 2 minutes more. Drizzle the maple syrup over the mixture, stir to coat evenly. Remove from heat and serve.

Recipe Yield

2 cups

Recipe Note

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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