1 large bunch Swiss chard. (strip leaves off of the tough stems and chop – for no waste, blanch the stems and freeze for the next time you make soup)
1 tbsp evoo
1 tbsp filtered water
¼ tsp ground cori
ander
½ tsp ground cumin
1 small garlic clove – mashed
Sea salt
Heat oil on low temp, add the spices. When fragrant, add garlic and stir often ( don’t burn the garlic) for a minute.
Add the water, then add the chopped chard, tossing to coat. Cover and steam for 5 minutes.
Done!
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