This Spring I craved the sweet, smoky spices and hot ginger of traditional Indian cuisine, but was trying to cut back on dairy and carbs. Luckily, my garden provided an embarrassment of Swiss Chard and I experimented with spices that would satisfy my craving healthily. This dish is sweet from the cardamon and coriander and packs a heady heat from ginger. Toast and grind your own spices if you can to maximize the flavor. <br />This dish is delicious as a simple meal over rice with a dollop of yoghurt, but I like to serve it as an accompaniment to simple grilled fish. I served it twice to chard-skeptics and they came back for thirds!

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