Let’s get real about greens, not everyone is a fan. We all seem to know eating our greens is comparable to brushing our teeth, non-negotiable; however, some of us just can’t seem to figure out how to get those nutrient-dense leaves to taste good. haha! As a vegan recipe creator, I too have certain greens that I just don’t like. “Oh beautiful chard, with your richly colored red, yellow, and green veins, why must you call to me every time I’m at the market.” Chard is definitely a stand-out among the field of greens at any market, but I’m simply not a fan of the strong taste. The trick for me is to lightly sauté this amazing plant with onion and mushrooms. The earthiness of the mushrooms seems to help offset the strong and distinct flavor of the chard. Our Ginger Kissed Chard Sauté is actually delicious and will please even the most picky eater, especially when topped with our Lovely Lemon Tahini Sauce.
Why eat Chard?
- Offers the antioxidant benefits of vitamin C, E, and A (beta-carotene)
- A rich source of manganese and zinc
- High in vitamin K, especially helpful for maintaining strong bones
- Rich in phytonutrients from carotenoids – beta-carotene, lutein, and zeaxanthin (may help reduce the risk of chronic eye disease)
Lemon Tahini Sauce
We’ve chosen to serve our lovely Gingered Kissed Chard Sauté over wild rice. Feel free to serve over any grain or as a side. We boosted our protein with a dollop of Majestic Sprouted Hummus (not shown) but you could also try baked tofu, legumes, or beans. ENJOY!
- 3 cups cooked wild rice (optional) - Feel free to use any grain as a bed for your chard sauté.
- 1 tablespoon extra-virgin olive oil or coconut oil
- 1 bunch swiss chard, rinsed and chopped
- 1 red onion, thinly sliced
- 8-12 mushrooms (Feel free to use any of your favorite mushrooms. I've used simple Cremini mushrooms in my dish).
- 1 tablespoon freshly grated ginger
- 1 tablespoon coconut aminos
- 1 tablespoon Mirin
- 3 tablespoon fresh lemon juice
- 2 tablespoons tahini
- 1 tablespoon light miso
- 1 tablespoon coconut aminos
- 1 teaspoon fresh lemon thyme (feel free to sub any fresh herb - I just happened to have lemon thyme in my garden)
- Prepare rice according to package directions.
- Heat olive oil in a large skillet over medium-high heat. Add onions and mushrooms. Cook 6-8 minutes or until onions and mushrooms become tender.
- Add 1 tablespoon Mirin and ginger. Give a good stir until mushrooms, onion, and ginger are well incorporated.
- Add chard. Stir until well mixed and chard has begun to wilt.
- Sprinkle with coconut aminos and serve over a bed of rice.
- ENJOY!
- vegan, gluten-free, dairy-free