Washed chard has enough water clinging to its leaves to cook in its own steam.
1 ½ teaspoon olive oil
1 teaspoon water
3 cloves green garlic, minced
1 teaspoon ground cumin
¾ teaspoon ground ginger
¾ teaspoon mustard seeds
¼ teaspoon pepper
¼ teaspoon cardamom
2 bunches chard, washed and shredded
¼ teaspoon sea salt
- In a Dutch oven or large heavy pot, heat the oil and water over low heat. Add the garlic and cook until tender, about 2 minutes.
- Add the cumin, ginger, mustard seeds, pepper, and cardamom, and stir to combine. Cook 1 minute or until fragrant.
- Add the Swiss chard and salt. Cover and cook, stirring occasionally, until chard is tender, about 5 minutes. Uncover and cook, stirring frequently until most of the water has evaporated, about 3 minutes.
Makes 4 servings