• Sauce:
  • 1 tablespoon Tamari or soy sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon sweetener of your choice, don’t us artificial sweetener (I used date paste)
  • 1/2 teaspoon Siracha sauce or other hot sauce (to taste)
  • 1/2 medium white onion chopped
  • ¼-1/2 cup vegetable broth or water for ‘dry saute’
  • 10 ounces swiss chard, washed and dried with a towel or spinner, and roughly cut
  • 2-3 cloves garlic, minced

Inspired by
Serves 2


Mix the sauce ingredients and set aside.

Preheat a big wok or large heavy frying pan or pot until it feels hot when you hold your hand over it. Add the onion to the pan, and stir from time to time, but mainly let it lightly brown on the edges. When beginning to stick and brown, add a few tablespoons of broth and stir to deglaze the pan and moisten the browning onions. When the broth evaporates and the onions begin to stick and brown again, add a couple of tablespoons of broth, and add the garlic. Stir and let the broth evaporate again.

Add all of the greens at once and begin to ‘stir fry’ by turning the greens over and over, distributing the onion mixture, until the greens are almost all wilted. This may take only a couple of minutes.

When greens are almost all wilted, add the sauce ingredients, stir and cook 30 seconds more, or until the greens are done to your taste.

Serve hot. Enjoy!