Swiss Chard with Coconut Oil, Ginger and Chilies


Courtesy of Elizabeth Winslow

The coconut oil provides a subtle sweetness in this Southeast Asian-inspired quick stir-fry.

Super easy

Swiss Chard with Coconut Oil, Ginger and Chilies


For 1 Person(s)


  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Remove the lid, stir in the soy sauce or tamari, sprinkle with sesame seeds and serve.

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