Yield
Serves 4

Vegan, paleo, gluten free

I love this tangy and colorful side dish. It’s delicious on top of some grains, alongside fish, or even as a burger topping. Lemon and ginger help boost digestion, and the fiber in the greens is good for your belly.

  • 1 tablespoon olive oil
  • 1 red onion, chopped
  • 1 tablespoon finely chopped ginger
  • 1 bunch rainbow chard, trimmed, washed, and chopped into 1-inch strips
  • Juice and zest of 1/2 lemon
  • 1 tablespoon coconut aminos or gluten-free tamari
  • Salt 

Add the oil to a medium-hot pan and sauté the onion for 3 minutes, or until it’s soft and translucent.

Add in the ginger and sauté for another minute. Then add the chard. Let the chard wilt down before adding the lemon and coconut aminos. Do a taste test and add a little salt if needed.

Toss together and serve hot.

Ginger is one of the most powerful anti-inflammatory agents in the plant world. It is used to relieve the symptoms of arthritis and osteoporosis and has also been shown to decrease muscle pain and soothe stomach aches, nausea, and flatulence. A fun fact you may enjoy is that ginger has been celebrated as an aphrodisiac for centuries. 

From Best Green Eats Ever by Katrine Van Wyk, Countryman Press 2015.