1 Tbl olive oil 1/2 medium onion -chopped (i’ve been into the sweet onions lately) 1 heaping Tbl raw pumpkin seeds 1 small hot chili -dry or fresh, de-seed & dice... do not put fingers in eyes, ouch! 1 nice bunch chard (half red, half white is pretty) -chopped 1-2 inch chunk of fresh ginger -peel, grate 1-2 cloves garlic -minced 1/2 - 1 tsp nama shoyu -btw folks, they do make a gluten free option! 1/2 -1 tsp ume plum vinegar fresh cracked pepper (right now i have a few mustard seeds and green peppercorns in the pepper grinder and it is a pretty awesome blend!) Heat olive oil to a medium heat in a saute pan. add onion, pumpkin seeds and chili, continuing to saute stirring occasionally. after a few minutes, when onions have softened and browned only the slightest, add the chard, ginger and garlic. stir well, incorporating ingredients. just as the leaves wilt after turning a brighter green, turn off heat and sprinkle w/ shoyu and plum vinegar to taste (a little often goes a long way), stir again and serve hot! |
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