Swiss Chard and Sweet Potato stir fry
by Stacey Amagrande
1 bunch Swiss chard or other hearty green, sliced 1/4 inch with stems
1 sweet potato, peeled and diced small
3 Italian sweet peppers, sliced thin stems discarded
2 T fresh mint, cilantro or basil, finely chopped
2 stalks green onion, sliced thin on bias
1/2 teaspoon fresh grated ginger
1/2 teaspoon fresh lime zest and juice if whole lime
Pinch of chili flake (optional)
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1 teaspoon honey
1-2 Tablespoon coconut, peanut or vegetable oil
Heat wok or large frying pan to medium high heat add the coconut (or other) oil and the potatoes. Add the chili flake if using; Stir and cook till slightly browned and tender; Add the chard and cook
2 min stirring constantly; Add the lime and ginger zest, cook 1 more min and add remaining liquid ingredient;, stir to combine; Turn off the heat, add the mint and cashew, toss and serve!
Great served over rice, quinoa or mixed into scrambled eggs or in an omelet.
Ginger tip: when buying fresh ginger we usually end up with more than the recipe calls for. Peel the ginger and put into a zip lock bag and store for 6 months in the freezer. Pull out and grate from frozen as needed!