Recipe Corner
Sauteed Chard with Creamy Ginger Sauce

15 minutes to prepare

Ginger Sauce:

Based on a recipe from the Seattle restaurant Silence Heart Nest

1 Tbsp minced frozen ginger root (it's easier to mince when frozen)

1 tsp chopped celery

½ tsp maple syrup

3 Tbsp extra virgin olive oil

1½ Tbsp sesame tahini

1/8 tsp white pepper

½ tsp tomato sauce

4 tsp tamari

4 tsp apple cider vinegar

4 tsp water

Blend all ingredients in blender until creamy. Extra sauce will keep at least a week and can also be used as a salad dressing.

Chard:

Assume 1 package of chard for every 2 to 3 people.

1 tsp olive oil

Tamari

Strip leaves from stems. Chop stems into ½ inch pieces, and sauté in olive oil over medium heat for 5 minutes. Add a few squirts of tamari to soak in while cooking just stems. Chop leaves into 1 inch pieces and add to stems, cooking until all is soft but hasn't lost its color, about 5 minutes more. After cooking, drizzle ginger sauce over the top, toss and serve.