1 lb rainbow chard 1 cup water or low-sodium chicken broth 1 tbsp olive oil, peanut oil, or lard 2 garlic clove, minced 1/2 tsp ground cumin 1/2 tsp grated fresh ginger 1 tsp lemon juice salt
Wash the greens and remove the thick woody stems. Place them in a saute pan with 1 cup of water or broth and bring to a boil. Cover the pan and turn down heat. Simmer for 15-20 minutes until the greens are tender. Drain the greens, but reserve all the remaining liquid in a bowl. Heat the oil in the saute pan and add the greens. Mix in the reserved water, the garlic, cumin, and ginger and cook uncovered at a low heat until the mixture is almost dry. Add lemon juice and salt to taste. Serve with tempeh.
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