Phase 2 | Serves 4 | Prep time: 30 minutes | Total time: 30 minutes

 Ingredients

• 1 1/2 pounds Swiss chard
• 2-3 tablespoons vegetable broth (add more if needed)
• 1 medium onion, halved lengthwise and thinly sliced
• 1 garlic clove, finely chopped
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon coconut aminos, or to taste

 Directions

1. Cut the stems and center ribs from the chard, discarding any tough portions, then cut the stems and ribs crosswise into 2-inch pieces.
2. Stack the chard leaves and roll them up lengthwise into cylinders.
3. Cut the cylinders crosswise to make 1-inch-wide strips.
4. Heat the broth in a large heavy pot over medium heat.
5. Add the onions, garlic, salt, and pepper.
6. Cover and cook, stirring occasionally until the onions begin to soften, about 5 minutes.
7. Add the chard stems and ribs and cook, covered, 3 minutes.
8. Add the chard leaves in batches, stirring until wilted before adding the next batch.
9. Cover and cook, stirring occasionally, until the stems are tender, about 4 minutes.
10. Stir in the coconut aminos and serve.