Spicy kale and Swiss chard sauté from The Migraine Relief Plan by Stephanie Weaver (Surrey Books)

A flavorful way to get greens on your plate

I did not grow up eating greens. I had to learn how to cook them, and truthfully, it took a while for me to develop a taste for them as an adult. They’re incredibly nutritious, so I now try to make some once a day, and I rotate which types we eat to balance out the nutrients they provide. This recipe is a wonderful introduction to greens, as it combines two types of flavorful oils to complement the greens, while the seeds provide textural crunch and extra protein. Cooked greens combined with a healthy fat make the nutrients more bio-available, too.

You can cook along with me here!

Reprinted with permission from The Migraine Relief Plan, � 2016 Stephanie Weaver. Published by Surrey Books, an imprint of Agate Publishing, Inc.

Suitable for:

all diets

Spicy kale and Swiss chard saut�

A flavorful way to get greens on your plate: spicy kale and Swiss chard saut�
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner
Cuisine Mediterranean
Servings 4 servings

Ingredients
  

  • 16 ounces kale thinly sliced including stems
  • 16 ounces Swiss chard thinly sliced, stems sliced separately
  • 1 bunch onions (green) 150 g
  • 3 cloves garlic peeled and minced
  • 1 jalape�o seeded and minced
  • 1 tablespoon coconut oil ghee
  • 1 tablespoon hot chili oil
  • 1 tablespoon dark toasted sesame oil
  • 1 tablespoon sunflower seeds raw, unsalted
  • 1 tablespoon pumpkin seeds raw
  • 1 tablespoon sesame seeds raw

Instructions
 

  • Wash the greens, shake dry, then roll up in a towel to help blot the moisture.
  • Wash and thinly slice the onions after removing the roots and tips.
  • Peel and mince the garlic.
  • Wash and thinly slice the jalape�o, if using. (Wear gloves.)
  • If using Swiss chard, stack the leaves, then cut off the stems using a deep V cut. Thinly slice the stems and set aside separately. Thinly slice the green leaves.
  • Thinly slice the kale crosswise.
  • Heat the ghee or coconut oil in the large frying pan or saut� pan over medium-high heat. Add the onions, garlic, and jalape�o (if using) and saut� until golden, about 5 minutes.
  • Add the chard stems and cook another 3-4 minutes. Add the rest of the greens and a lid to help them wilt. Once they have wilted a bit, add both kinds of sesame oil, stirring to coat.
  • Add the seeds and continue to saut�, with the lid off, until cooked through, about 20 minutes total.

Notes

If you do not like spicy food, skip the jalape�o and the hot sesame oil. You can use all Swiss chard or all kale for this recipe if you prefer.