Some nights, all I want for dinner is a plate of fresh, warm vegetables cooked to perfection. In the past, before I discovered the magic of kale, collards were my favorite greens. I boiled the leaves for about an hour and added them to just about any dish I fancied, especially a fresh piece of wild salmon with sweet potatoes. That is still one of my favorite meals. Most recently, I've integrated swiss chard into my diet. I juice it, add it to my smoothies or saute it in coconut oil, as I've done with this dish.
The Swiss Chard & Ginger Saute is so easy to prepare. It involves three ingredients and will take about 10 minutes to make. The combination of coconut oil and ginger root give it an Asian flavor and reminds me of a coconut curry I repeatedly ate while I was in Thailand. Leafy greens contain massive amounts of nutrition and are loaded with antioxidants and vitamins. Coconut oil, as mentioned in my Raw Chocolate Smoothie post, helps to balance blood sugar and boost brain function. It also works beautifully as a skin moisturizer. I slather it on my face and body each day after I get out of the shower. Ginger root, loaded with antioxidants, is a wonderful digestive aid and helps to relieve nausea. It can also increase circulation and lower blood pressure. I often throw it into my smoothies.
I've compiled a list of Swiss Chard Benefits so you will have plenty of reasons to eat your greens.
Swiss Chard & Ginger Saute
(serves 2 as a meal/serves 4 as a side dish)
1 bunch of swiss chard (about 6 leaves)
1 tbs. ginger root, peeled and chopped
1 tbs. coconut oil
1. Place coconut oil in skillet or large saucepan and heat over medium heat.
2. Rinse swiss chard. Remove the thickest part of ribs and discard (or save for your next juice or smoothie.) Cut the leaves crosswise into one inch-wide strips.
3. Once the oil is heated, add ginger and let cook for 2 minutes.
4. Add swiss chard to the pan and stir with a wooden spoon to combine with ginger and oil. Cover with a lid and let cook for 5-6 minutes, stirring occasionally. (The leaves will wilt and shrink when warmed.)