This is one of my quick side dishes and ways to use up extra chard when the garden is in over production. i love growing chard because of the color and texture it brings to the garden but if I’m honest, until we started growing it we rarely ate it. Now it enters our kitchen and shows up on our plates a few times a month. I call this “savory” because of the salty addition from the seasoning. The key to this recipe is not drowning it in sauce or overcooking it. That’s why I call it a quick and easy side dish recipe!

Ingredients

1 bunch of chard (any kind of chard will work)
1 tbsp olive oil
2 tbsp coconut aminos (gluten and soy free) or 1 tbsp soy sauce

Directions

Lightly chop the card into large pieces or leave in leaf-size pieces
Heat the oil in a saute pan over medium-high heat
After the oil heats add the chard
Add the coconut aminos or soy sauce
Mix all the ingredients together and saute for 1-2 minutes

Notes

The longer that the chard is left cooking in the pan the more of its own liquid it will release and wilted it will become. I like it in a flash saute and wilted texture, but if you like the more wilted texture leave it in an extra minute or two.

Nicki's Table

Recipes

A desire to cook healthy, whole foods led me to growing food. I create recipes that are inspired by and reflect the garden. I believe that food is at the heart of community and cooking creates connections to health, the environment, and one another. Plus, eating is pretty fun!

Savory Swiss Chard