Contributed by (Recipe adapted from “Cut n’ Clean Greens” at http://www.cutncleangreens.com)

Ingredients

1/3 C Walnuts, chopped coarsely
1 Tbs Olive or vegetable oil
1 heaping Tbs finely minced fresh Ginger
2 Carrots, shredded
1/4 tsp Red pepper flakes
2 cloves Garlic, finely minced
1/2 C Vegetable stock
2 tsp Tamari
1 1/2 tsp Honey
Rainbow Chard

Instructions

Heat a 12-inch non-stick skillet over medium heat, add walnuts and gently toast in dry pan, stirring frequently, for 5 or so minutes, but do not allow them to scorch. Remove walnuts from pan and set aside.

Add oil to hot skillet, and when heated, add ginger, carrots and red pepper flakes and sauté over medium heat for 2 minutes, stirring frequently. Add garlic and sauté for another 30-60 seconds, taking care not to burn the garlic. Add stock, tamari, honey and chard and cook, uncovered, for about 8-10 minutes, stirring and turning several times so it cooks evenly. Broth will condense and evaporate during cooking time. (Add 1-2 tablespoons of water to the pan if the liquid dries up before the chard is tender enough.) When chard is cooked, add walnuts and cook and stir to heat through, one more minute.

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