About this recipe:A fantastically simple and nutritious vegetable side dish. Rainbow chard is sauteed with onion and fresh ginger, before being drizzled with maple syrup.
1 tablespoon olive oil
1 bunch rainbow chard, leaves and stems separated and chopped
50g chopped onion
2 (5mm thick) slices fresh root ginger, peeled and julienned
salt and pepper to taste
1 tablespoon maple syrup
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Method Prep:10min › Cook:10min › Ready in:20min
Heat the oil in a large frying pan over medium heat. Cook the chopped chard stems, onion and ginger in the hot oil until they begin to soften; season with salt and pepper. Add the chopped chard leaves to the frying pan; reduce heat to low. Continue cooking until the leaves have wilted, about 2 minutes more. Drizzle the maple syrup over the mixture; stir to coat evenly. Remove from heat and serve.
If you can't get your hands on rainbow chard, use ordinary Swiss chard instead. Also spinach would be a good substitute.