Chard is a powerful, nutrient dense green—standing out for its vitamin K content, lots of vitamins A C and E, iron and calcium. It’s known as anti-inflammatory to promote heart health and regulate blood sugar.

Thanks to Kelli Mcgrane for the recipe that informed this post. I have tweaked it a bit, doubling her original recipe, simplifying the steps a bit and changing the order so the greens don’t cook as long. Finally, this version has more liquid because any kind of dal makes me crave the first course served at Taste of the Himalayas, which is simply soupy and delicious. What better way to eat lots of chard?

Serves 6

Ingredients

4 tbs oil (try 1 tbs sesame and 1 tbs olive or coconut oil)

6 cloves garlic , peeled and chopped

3 inch piece of ginger, chopped or grated

2 tbs ground cumin

1 tbs paprika

1 tbs ground turmeric

1 tbs salt

1/2 tsp black pepper

1 large or 2 medium onions, finely chopped

4 to 6 carrots, sliced

1 bunch swiss chard, chopped

4 small or 2 large potatoes (try gold or red potatoes!), chopped into large cubes

1 cup red lentils

6 cups water

1 cube veggie bouillon

pea shoots or microgreens

Instructions:

Heat oil in a pan. Add spices and cook for 30 seconds.

Add onion and garlic and cook until onions are translucent.

Add carrots and cook until they start to crisp (maybe 6 minutes)

Add potatoes, water and veggie bouillon and bring to a boil. Then simmer for about 20 minutes until lentils and potatoes are cooked. Add chard and cook for a couple more minutes.

Serve hot and enjoy. Goes well with a side of rice and topped with microgreens or pea shoots!