Garlicky Asian Swiss Chard with Sesame Seaweed Sprinkle
From The Essential Thyroid Cookbook, by Lisa Markley & Jill Grunewald
The authors write: “Dark greens, such as Swiss chard, are among the most nutrient-dense foods we can eat. Greens are powerful blood purifiers and liver detoxifiers, making them an important everyday superfood.”
Serves 2-3
Ingredients:
1 bunch or 6-8 leaves Swiss chard
2 tablespoons coconut oil or ghee
4-6 cloves garlic, minced
1 tablespoon reduced sodium tamari soy sauce or coconut aminos
2 teaspoons brown rice vinegar
2 tablespoons toasted Sesame Seeds OR if feeling adventurous try
2 tablespoons Sesame Seaweed Sprinkle (recipe below)
Preparation:
Separate the stem of the chard from leafy portion. Thinly slice, and set aside. Disect the leaves in half, then stack, tightly roll together, and chop into 1-inch pieces.
Heat oil or ghee in a medium-sized sauté stems with garlic for 2 minutes.
Add chopped leaves and sauté 3-4 minutes until they become wilted and vibrant green.
Turn off heat and season with tamari or coconut aminos and brown rice vinegar.
Place and garnish with Sesame Seaweed Sprinkle.
Sesame Seaweed Sprinkle (makes 1 Cup)
Ingredients:
1 cup sesame seeds
2-3 tablespoons kelp granules or dulse flakes
2 teaspoons sea salt
1 teaspoon granulated garlic
Preparation:
Toast sesame seeds in a dry skillet over medium heat for 2-3 minutes. Set aside to cool.
Mix kelp granules or dulse flakes, salt, and garlic together in a small bowl. Add cooled sesame seeds and mix well.
Transfer to a small jar with a lid and keep on your kitchen table for daily use.
