Dr. Padma Garvey

The plant-based Doctor Mom 

Swiss chard and walnuts


Take two large bunches of Swiss chard and rinse thoroughly, several times.  Rough chop leaves and stems.  In one teaspoon of olive oil, add a handful of broken walnuts.  When the walnuts start to cook, add three crushed cloves of garlic, 1/2 teaspoon of red pepper flakes and the Swiss chard.  Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.  Toss well, cover and let cook.  Periodically toss the Swiss chard.  As the Swiss chard starts to wilt, add water so that the cooking process continues until stems are tender.  You can substitute any green for the Swiss chard.  You can use arugula, spinach, kale, collard greens, mustard greens, etc.   This is the ideal side to any and every meal.