Healthy Swiss Chard with Roasted Peanuts Recipe

swiss chard with roasted peanuts

Crunchy veggies, toasty nuts…this stir fry hits the spot!

I am a huge fan of stir frying, especially if you want to eat healthy without spending a lot of time in the kitchen. They’re great because there really aren’t any rules: you can put whatever you want in the stir fry. In my home, it’s one of the few ways I can get my husband to eat his greens.

This Swiss Chard stir fry is a great early summer recipe. I developed the recipe as part of a cooking challenge involving making seasonal, locally grown dishes (I blog about that topic on my Backyard Grocery site). I used peanuts in this recipe to keep my ingredients local, but any legume would be tasty in this dish—especially chick peas. If you can’t find any Swiss Chard, bok choy would work well…it’s all about improvising with stir frys.

swiss chard with peanuts

Eating with chop sticks makes this great meal last longer.

Recipe: Swiss Chard with Roasted Peanuts

Summary: a lovely summer stir fry

Ingredients

  • 1 tablespoon olive oil
  • 1 red onion, chopped
  • 1 cup peanuts (raw or roasted in the shell)
  • 1 cup snap peas
  • 1 bunch Swiss chard, rinsed and chopped
  • ¼ cup cilantro
  • 1 tsp ginger paste
  • 1 tsp Bragg’s Amino Acids or soy sauce (you can add more to taste)

Instructions

  1. Heat the olive oil in a large skillet.
    making the stir fry
  2. Saute the onion for 3 to 5 minutes, or until soft and fragrant.
  3. Stir in peanuts and ginger. Saute for about 1 minute.
    making the swiss chard recipe
  4. Add the sugar snap peas and cilantro and sauté for another minute.
  5. Add the Swiss chard, stir, and cover pan. Cook until the chard is wilted, about five minutes. Stir it a few times to keep it from sticking to the bottom of the pan.
  6. Add the Bragg’s and serve.

Quick notes

For added depth, serve this with your favorite grain (brown rice, quinoa, or millet would be nice).

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Diet type: Vegetarian

Number of servings (yield): 4

I’m sharing this recipe on the Homestead Barn Hop!

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