Rainbow Chard Recipe

How to prepare rainbow chard as featured in The Anti-Cancer Diet.

1 lb Rainbow chard
1 cup Water or low-sodium chicken broth
1 tbsp Olive oil (peanut oil, or lard)
2 Garlic clove (minced)
1/2 tsp Ground cumin
1/2 tsp Grated fresh ginger
1 tsp Lemon juice

Wash the greens and remove the thick woody stems. Place them in a saute pan with 1 cup of water or broth and bring to a boil. Cover the pan and turn down heat.

Simmer for 15-20 minutes until the greens are tender.

Drain the greens, but reserve all the remaining liquid in a bowl.

Heat the oil in the saute pan and add the greens. Mix in the reserved water, the garlic, cumin, and ginger and cook uncovered at a low heat until the mixture is almost dry.

Add lemon juice and salt to taste. Serve with tempeh.