A couple of notes:
- Depending on how much bite and/or crunch you like in your chard stems, you can adjust the cooking time as required. The original recipe says to cook for 5 minutes, "or until chard is just done." I cook mine for more like 10 minutes, to get the stems really soft and evaporate some of the moisture from the pan.
- Also, the original recipe calls for 1/4 teaspoon of cayenne pepper, which was way too much for our fairly un-spicy family, so I've dialed it down to a mere sprinkle here. If you like your chard hot, feel free to dial back up.
SWISS CHARD WITH GINGER & GARLIC
adapted from Curry Easy by Madhur Jaffrey
serves 2 as a side dish
1 bunch Swiss chard
3 Tablespoons coconut oil
1 clove garlic, peeled and cut into long slivers
1 teaspoon peeled and finely slivered fresh ginger
1/2 teaspoon sea salt
pinch cayenne pepper
Holding several leaves together and starting at the stem end, cut the chard crossways at 1/4-inch intervals. Place in a large bowl and cover with cool water; swish the chard around a few times to remove any remaining dirt.
Put the oil into a large pan and place over a medium-high heat. When hot, put in the garlic and ginger. Stir a few times. Put in all the chard -- remember to lift it out of the water, don't drain through a colander! -- with the washing water still clinging to the leaves. Cover.
As soon as the leaves have wilted, a matter of a few minutes, add the salt and cayenne pepper. Stir to mix. Cover again and lower the heat. Cook for 5 minutes covered, then 5 more minutes uncovered, until some moisture has evaporated and chard stems are softened. Serve immediately.