Recipe by holistic nutrition and wellness coach, Maria Marlowe.
1 bunch Swiss chard, sliced into ribbons, stem sliced thin and kept separate from leaves
1 Tbsp. olive oil or coconut oil
½ small red onions (about 2 oz.) or one small shallot
2 cloves garlic minced
1 Tbsp. turmeric
2 tsp. cumin powder
1 tsp. cayenne optional
1/2 tsp. mustard seeds optional
½ inch ginger grated
1¼ cup cannelini beans or beans of choice, cooked
pink salt and black pepper to taste
Heat a large pan on medium-low heat for about 30 seconds.
Add enough oil to coat the bottom, and let heat up, about another minute.
Add the onions, garlic, and spices, let cook for 1 minute.
Add the ginger, swiss chard stems, and beans, and let cook for about another 2 minutes.
Add in the greens and cover, for 1-2 minutes. The greens will start to shrink and turn bright green.
Stir until the greens are uniformly bright green, and wilted, which should only take a couple of minutes. Don't overcook.
Remove from heat, add salt and black pepper to taste, and serve.