Wilted Chard or Kale Salad

12 December

Serves 4 – 6

2 tablespoons sesame oil
2 teaspoons ginger, grated
2 – 3 cloves garlic, sliced
1 red chili pepper, de-seeded and sliced
1 tablespoon each: crushed cumin seeds, crushed cardamom seeds and crushed coriander.
1 bunch chard or kale, de-stemmed and torn into bite-sized pieces (if using chard, cut the stems into bite size-pieces and use as well)
1/4 teaspoon sea salt
1/4 teaspoon sweetener

1. Heart oil in a pan and add the ginger, garlic, chili, spices, and chopped chard stems. Stir-fry until the spices darken and the garlic browns; by then the stems should be softened. If you are using kale, just stir fry the spices.
2. Now add the torn leaves of chard or kale and stir-fry rapidly for about 1 minute (2 – 4 minutes longer for the kale).
3. Add the salt and sugar, stirring again to season. When the greens are wilted to your liking, place them in a serving dish and serve immediately.

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