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
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.