Swiss Chard with Coconut Oil, Ginger and Chilies Directions
Chop the chard, cutting the stems from the leaves and keeping them separate. Wash the leaves and stems separately in a colander and drain, allowing some water to cling to leaves.
In a large skillet or wok, combine the sesame oil and coconut oil. When smoking hot, add the ginger and chili flakes and stir-fry for 30 seconds.
Chop and add the chard stems and stir-fry for 1 minute—until they are beginning to get tender. Add the chard leaves, stir-fry for another few minutes, then cover and cook until they are wilted and tender.
Remove the lid, stir in the soy sauce or tamari, sprinkle with sesame seeds and serve.