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Swiss Chard Cups with Miso-Ginger Bok Choy Saute 

A drawing of Swiss Chard Cups with Miso-Ginger Bok Choy Saute, Broccoli Quinoa Salad, and Roasted Carrot Hummus, on a blackboard background.

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Featured in Season 2, Episode 2

Cook time: Approximately 15 – 20 minutes 

  • 1 small bunch Swiss chard, approximately 8-10 stems  
  • 1 large head bok choy, chopped
  • 2 green onions, chopped   
  • 2 cloves garlic, minced  
  • 2 inches ginger, peeled and minced   
  • 1 tbsp red miso  
  • 1 tbsp soy sauce
  • 1 tbsp honey  
  • 2 tbsp warm water  
  • 2 tbsp neutral oil such as grapeseed 


Combine the miso, honey, warm water, and soy sauce in a bowl and whisk until miso and honey have dissolved. Set aside.   
Trim the stems off of the Swiss chard and arrange the leaves on a serving platter. Set aside.   
Set a large skillet over medium heat and add the oil. Once warm, add the bok choy and green onion to the skillet and sauté until the veggies have begun to wilt and soften, about 5 minutes. Add the garlic and ginger to the skillet and sauté until fragrant, approximately 30 seconds, before adding the miso sauce. Bring everything to a simmer and cook until the sauce reduces and the flavors concentrate, stirring frequently for 5-8 minutes. Taste and adjust seasoning to your preference.   
Remove from heat and use a slotted spoon to transfer the bok choy to the Swiss chard cups. Serve immediately.