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Swiss Chard with Ginger and Cumin
© John Kernick

Swiss Chard with Ginger and Cumin

  • TOTAL TIME: 35 MIN
  • SERVINGS: 6
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • STAFF-FAVORITE
  • VEGETARIAN

“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.”

  1. 1/4 cup plus 2 tablespoons vegetable oil
  2. 1 teaspoon cumin seeds
  3. 2 jalapeños, minced
  4. 1 1/2 tablespoons minced fresh ginger
  5. 3 pounds Swiss chard—rinsed, stems cut into 1/2-inch pieces, leaves cut into 1-inch ribbons
  6. Salt
  7. 1 1/2 tablespoons fresh lemon juice
  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.