One of my favorite vegetables is rainbow swiss chard. The vibrant stem colors – red, fuchsia, yellow, orange – spread out like veins into the curly yet tender leaves. While it’s glossy texture is delicate like spinach, it has a robust rich flavor, that though it is earthy is sweeter than kale.
This recipe is one of my all time favorites that I made for a cooking class years ago. Needless to say, the layers of flavor made it a huge hit. Because chard is not something I make frequently, it is the perfect side dish for Thanksgiving.
If you can’t find rainbow swiss chard,, this recipe can be made with any swiss chard or any other dark leafy green like spinach or laminate (dinosaur) kale.
Swiss chard is loaded with vitamins A and C making it a great addition for boosting your immune system.
Spicy Indian Wilted Greens
2 tablespoons ghee or coconut oil
2 tablespoons minced shallots or red onion
1 jalapeño pepper seeded and minced
1 1/2 pounds rainbow swiss chard
1 teaspoon fresh grated ginger
1 teaspoon fresh grated turmeric or 1 teaspoon ground turmeric powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1- 2 tablespoons of water
Strip swiss chard from stalks and wash using a salad spinner. Dry and chop into thin strips. Set aside.
Add oil or ghee to a large skillet over low heat. Add shallots, ginger, cumin, turmeric, coriander, and jalapeño. Sauté for a few minutes until pepper and shallot soften watching that spices do not burn.
Add water and chard, toss with spices and cover. Cook for 3-5 minutes until chard is tender. If there is too much liquid, turn up heat to cook it off, while stirring to prevent greens from burning.