I made this for dinner last night inspired by an asian style chard and salmon recipe I'd seen - but added beef bone broth which really made it amazing. So tasty and super nutritious too.

(Serves 2)

350g chard (mine was a mixture of swiss and rainbow)
2 cloves garlic
2 tsp chopped ginger
1 tbsp cooking fat of your choice (I used refined coconut oil, beef dripping would also be good)
0.5 litres beef bone stock
220g salmon (I used tinned wild salmon)
A handful of coriander/cilantro leaves
2 tsp tamari
2 tsp hot chilli paste/sauce

Separate the chard leaves from the stems and chop up both. Chop the garlic and ginger. Put the oil in the pan and once it's hot, add the chard stems, ginger and garlic. Sautee for a few minutes over a medium heat until the chard stems have softened a bit. Add the beef stock and bring to the boil. Add the chard leaves and the salmon and continue cooking until the chard has wilted and, if you are using fresh salmon, until the salmon is cooked. Add the chopped up coriander/cilantro leaves. Season with your primal-compliant soy sauce and chilli sauce / paste.

I'm having the leftovers for lunch in an hour and a half. Can't wait!