Spicy Swiss Chard and Cauliflower

Serves: 4-6


1 (8-ounce) container Cut ‘N Clean Greens Organic Rainbow Chard
1 small head cauliflower
3 cloves garlic
1-3 Thai chilies, stem removed (start with 1 if you're not sure how strong they are)
1 medium yellow onion, coarsely chopped
1-inch piece of ginger,  cleaned and coarsely chopped
Olive oil
1-3 tablespoons Thai fish sauce (start with smaller amount if you aren't sure)
1 lime, juiced
1 tablespoon brown sugar


Prepare cauliflower by removing florets from main stem. Place florets in a bowl.

To the bowl of a food processor, add garlic, chilies, onion and ginger. Grind to a paste.

Heat a large sauté pan, add a splash of oil, heat, and then add spice paste. Cook and stir for 1-2 minutes. Don’t brown it. Add cauliflower florets to the pan and toss until coated with the paste. Add enough water to come halfway up the cauliflower florets (about 3/4-1 cup if using a 12-inch pan). Cook 3 minutes.

Add fish sauce, lime juice and brown sugar.  Cook until dissolved. Add Swiss chard and toss with the mixture.  Cook for about 2 minutes. The chard should remain fairly bright green.

Taste and adjust seasoning, adding more fish sauce or salt and pepper to your liking. The resulting dish should not be soupy, but more like a sauce for the cauliflower and chard. 

Popular vegetable substitutions include: Euro Greens or Rainbow Chard
Spicy Swiss Chard and Cauliflower

Recipe and photo by Judy Lyness, Two Broads Abroad

Cauliflower and rainbow chard swim happily in a vibrant Thai flavored sauce for a side dish with some kick!