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Sweet Chard


  • 3 tablespoons extra virgin coconut oil

  • 3 bunches rainbow chard – leaves and stems separated and chopped

  • 1 cup chopped yellow onion

  • 6 (1/4 inch thick) slices fresh ginger root, peeled and julienned

  • salt and pepper to taste

  • 3 tablespoons maple syrup

Total Time: 20 min Prep: 10 min Cook: 10 min
Yield: 12 Level: easy


  1. Heat the oil in a large skillet 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 skillet; 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.