Swiss Chard with Coconut Oil, Ginger and Chilies
Category:
Courtesy of Elizabeth Winslow
The coconut oil provides a subtle sweetness in this Southeast Asian-inspired quick stir-fry.
Super easy
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PrintIngredients
For 1 Person(s)
Cream
- 1 large bunch Swiss chard
- 1 teaspoons toasted sesame oil
- 2 tablespoons coconut oil
- 1 1-in. piece fresh ginger, grated
- 1 pinches red pepper flakes
- 1 teaspoons soy sauce or tamari
- 1 teaspoons sesame seeds, lightly toasted
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.
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