Break the hard bottoms off the asparagus stalks and chop into 1-inch pieces. Separate the delicate tips from the stalks.
Prep the entire Swiss chard bunch. You will not use it all in this recipe, but if you wash and chop it, you’ll have a portion ready for another use. Here’s how to do it: Cut off the bottom third of the Swiss chard stems and discard. Cut off the remaining stems and set aside. Pile up the leaves and chop in 1-inch strips lengthwise, then turn 90 degrees and chop in the other direction so that you have squares of green leaves. Now back to the remaining stems. Pull off the leafy bits and add them to the chopped greens. Set all the greens in a large bowl and cover with water. Swish well with your fingers. The sandy dirt will sink to the bottom of the bowl. If you use the greens right away you can leave them in the water. If you wish to store any, dry with a salad spinner and keep in a plastic bag for 2-3 days. You can cook with the stems. Just chop them smaller so they cook quickly, and keep them separate for this recipe.
Wash and remove the seeds from the red pepper. Chop into bite-sized pieces.
Finely chop the garlic. Now you are ready to start cooking.
Cook the vegetables
Heat olive oil in a medium skillet on medium heat. Add garlic, along with the coriander and optional fennel powder and sizzle for 30-60 seconds.
Add prepared asparagus stalks, Swiss chard stems, and all the red pepper to the skillet along with the salt. Stir to coat with the spices. Cook uncovered for 2-3 minutes, then add the Swiss chard leaves along with 2 tablespoons of water. Cover, and cook for 5 minutes.
Add the asparagus tips and mix well. Cook, covered, for 2-3 more minutes, until the spears are just soft.
Remove the lid and evaporate any excess water if desired, or enjoy a bit of extra vegetable juice with your meal.
Transfer to a serving bowl and squeeze fresh lemon on top. Enjoy!
Notes
Substitutions
Substitutions for the Swiss chard could include any mild leafy green, such as kale, collards, or spinach.Substitutions for the asparagus could include kohlrabi, jicama, zucchini, etc.Substitutions for the bell peppers could include carrots or mushrooms.