India Seasoned Swiss Chard

I usually serve this with fried eggs and naan bread for a quick supper.


- 2 tsp. sunflower oil

- 1 small onion, minced

- 2 clove garlic, minced

- 1 tsp. fresh ginger root, minced, or 1/2 tsp. dried ginger powder

- 1 jalapeno pepper, seeded and minced

- 1 tsp. coriander powder

- 1 tsp. tumeric powder

- 1/2 tsp. cumin powder

- 1 bunch Swiss chard, collards or kale, cleaned, destemmed and sliced thin

- 1/2 tsp. sea salt

- 1/4 tsp. fresh ground black pepper

- pinch cayenne pepper

- 1/4 cup coconut milk

- 1 TBSP coconut palm sugar, or brown sugar


1. Heat oil in large Dutch oven. Add onion and cook until softened about 3 minutes. Add garlic, ginger, jalapeño, coriander, turmeric, and cumin. Stir and cook until fragrant, about 2 minutes. Add Swiss chard, stir to combine, cover and cook over medium heat. Chard should be wilted and bright green, about 4 minutes.

2. Season with salt and pepper. Turn heat to medium high and keep uncovered. Cook until liquid evaporates, 3 minutes longer. Add coconut milk and sugar; stir and cook uncovered until milk thickens, about 2 minutes. Serve immediately.


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India Seasoned Swiss Chard