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!