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Sautéed Swiss Chard
This sautéed Swiss chard is a simple Ayurvedic greens recipe that supports digestion while incorporating nourishing leafy vegetables into daily meals.
In Ayurveda, lightly cooking greens with digestive spices helps make them easier to digest while preserving their nutritional benefits.
Swiss chard provides minerals and fiber that support overall vitality, while gentle cooking keeps the dish warming and balanced for the digestive system.
This quick vegetable recipe pairs beautifully with grains, legumes, and other Ayurvedic meals.
Prep Time:
Serves:
20 minutes
2-3 Servings
Ingredients
1 Tablespoon ghee (or make your own) or olive oil
1 teaspoon cumin seeds
1/2 teaspoon coriander seeds, slightly ground
1/4 teaspoon black pepper powder
1/2 inch ginger, minced
1/2 of a medium onion, sliced
2 cloves of garlic, minced
1 bunch of Swiss chard, chopped into 1-inch ribbons
1/2 teaspoon salt, more or less to suit taste
2 dates, pitted and chopped
Garnish with a squeeze of lime and chopped cilantro
Preparation
In a medium skillet on low temperature, heat the ghee until one test cumin seed begins to sizzle.
Add the cumin seeds, coriander, and black pepper and sauté until aromatic.
Add the ginger, sauté until golden.
Add the onion, sauté until golden.
Add the garlic, Swiss chard, and salt, cover and cooke for a few minutes until the Swiss chard is bright green and cooked.
Just before removing from the heat, add the dates.
Remove from heat and serve with French Lentil Dal or another main dish.
Garnish with a squeeze of lime and chopped, fresh cilantro.
Dosha Adjustments
Adjustments for Vata
Vata types can enjoy these bitter greens by cooking them thoroughly with a generous spoon of ghee or sesame oil, sea salt, an extra chopped date, and a pinch of nutmeg for grounding warmth and easy absorption.
Adjustments for Pitta
This leafy greens dish is naturally pacifying for Pitta due to its bitter and astringent tastes. Sautéing gently in ghee with cumin and coriander cools digestive heat and pacifies Pitta dosha.
Adjustments for Kapha
This dish is naturally balancing for Kapha due to its dry, light, and bitter qualities. Cooking chard with warm sesame oil, black pepper, garlic, and ginger stimulates digestion and increases lightness.
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