This simple but tasty mix of greens makes for a perfect, easy side dish for breakfast next to some eggs, or dinner with salmon or other protein of your choice. I sometimes double the recipe if I’ve got a lot of greens that are starting to turn or if I want to have easy leftovers for the morning. Dark, leafy greens are amazingly healing in Chinese Medicine, so I always recommend for all of my patients and clients to add them in wherever they can each day!
Serves 4
Ingredients:
2 oz organic baby spinach
1 bunch Swiss chard (any color)
1 clove garlic
1 tbsp extra-virgin olive oil
salt to taste
Directions:
For the garlic, you can either press it in a garlic press, mince it, or use a frozen Dorot crushed garlic cube or similar. I’ll be honest- I love using the Dorot garlic and ginger cubes and having them on hand in my freezer to make my life easier!
Cut the ribs out of the Swiss chard and cut or rip into medium-sized pieces (you can keep the ribs in the freezer to use for veggie stock if you’d like!).
Add the olive oil to a large skillet or wok and turn the heat to medium-low. Add the crushed garlic and saute until slightly fragrant. Add the baby spinach and Swiss chard to the pan and saute for a minute until it begins to wilt. Add salt to your liking (likely between 1/8-1/4 tsp), stir until the greens are cooked, about 1-2 more minutes. Turn off the heat and serve.
Note: my husband also likes to add lemon zest/peel sometimes to this dish and it gives a slightly different but still great taste, so if you want to mix it up at some point, add in a little zest!
Recent Comments