spicy hawaiian chard

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!