Spicy Chard with Ginger

I have been adding chard from my Tower Garden to my smoothies every day for weeks.  Now I have muchos jalapenos as well.  Enter Martha Stewart.  Thanks, Martha!

Enjoy this saute as a side, toss with gluten-free pasta or rice for a main course, or serve on crostini.


  • 1 bunch Swiss chard
  • 1 tablespoon olive oil
  • 2 teaspoons minced peeled fresh ginger
  • 2 sliced jalapenos
  • Coarse salt and ground pepper


  1. Separate stems and leaves from Swiss chard. Chop leaves and dice stems small. In a large skillet, heat olive oil over medium-high. Add chard stems, minced peeled fresh ginger, and jalapeno slices; cook until stems soften, 3 minutes. Season with salt and pepper. Add chard leaves, cover, and cook until wilted, 3 minutes. Uncover and cook until tender, 4 minutes.

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