Swiss Chard with Ginger and Cumin

“I often use just one or two spices, such as the ginger and cumin in this Swiss chard,” says Madhur Jaffrey. “It’s a very northern Indian approach.”


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  • Total Time:
  • Servings: 6


  • 1/4 cup plus 2 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 2 jalapeños, minced
  • 1 1/2 tablespoons minced fresh ginger
  • 3 pounds Swiss chard—rinsed, stems cut into 1/2-inch pieces, leaves cut into 1-inch ribbons
  • Salt
  • 1 1/2 tablespoons fresh lemon juice

How to make this recipe

  1. In a large, deep skillet, heat the oil. Add the cumin and cook over moderately high heat until slightly darkened, 10 seconds. Add the jalapeños and ginger and cook, stirring, until fragrant, 1 minute. Stir in the chard leaves and stems with the water that clings to the leaves and a pinch of salt. Cover and cook over low heat, stirring, until the chard is tender, 12 minutes. Uncover and cook over high heat until most of the liquid has evaporated, 2 minutes. Add the lemon juice, season the chard with salt and serve.

Contributed By Photo © John Kernick Published January 2012

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