Curried Chard

tried & true!

I used a recipe in Marilyn Diamond's The American Vegetarian Cookbook as a basis for this recipe.

• 2 teaspoons cooking oil like canola or coconut
• 2 teaspoons black mustard seeds
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon cumin
• 1/4 teaspoon ground ginger
• 1/2 cup chopped green onions, white and green parts
• 1 bunch chard
• fresh lime or lemon juice

Prep the chard by slicing the stems finely and chopping the leaves. Heat the oil in a heavy bottomed pan. Add mustard seeds and spices. After a minute or so when the seeds pop, add the green onions and stir. Saute another minute or so. Stir in the chard stems, and saute a bit further, adding a spoon or two of water if necessary to prevent spices from burning. Add the chopped chard leaves--you might have to do this in batches to fit it all in, but as it begins to cook down you can add more. Cook until tender, about 3-5 minutes. Squeeze fresh lime juice over it, or lemon juice, or a splash of vinegar. I had fresh cilantro on hand so I chopped that and sprinkled on top.

-- JillW - 12 Aug 2010