Sometimes the “pre-holiday” is actually better than the “holiday”. You get all the spirit without all the stress. So I like to make the most of the “pre-holidays”. This Creamy Swiss Chard with Coconut is an important part of the stress free “pre-holiday” for me. Because I often “practice” what I’m going to make each year for the “holiday”. It helps make the “holiday” as stress free as the “pre-holiday”.
Some folks make the exact same thing every Thanksgiving. Which is great, but I’m not like that. I almost never make the same thing two years in a row. It’s why I feel the need to sometimes practice a dish. To be clear I do have “must haves” for my holiday celebration. They’re usually the things my mother made. But my “must haves” are usually a just broad category. Like turkey. Turkey is a “must have”. But I almost never do it the same way twice. Roasted. Fried. Dry-brined. Spatchcocked. I’ll usually try something new each year even when it comes to the turkey. I’m considering serving only the turkey drumsticks this year. They’re a once a year treat so I think I’ll give them the “holiday” star treatment this Thanksgiving. Check back soon for that “pre-holiday” post. I’m practicing a Pumpkin Glazed Turkey Drumstick I think you’ll like.
Besides turkey, stuffing or dressing (I’m not really sure what the difference is there) is a “must have”. As are carrots at my house. Some sort of greens always make an appearance on my Thanksgiving table. There’s a Southern boy lurking inside me. We Southern boys always ate greens on Thanksgiving. Fortunately for us greens lovers, greens have made a resurgence. The healthy qualities in leafy greens have made them almost trendy. Which means finding new and exciting ways to prepare all kinds of greens is easier than it has ever been.
Wine Pairing
Galda Brut NV
Price $10
Pairs well with appetizers, seafood, salads, and light bites
Creamy Swiss Chard
I saw this recipe for Creamy Swiss Chard with Coconut in the current (Nov ’13) issue of Martha Stewart Living. It caught my attention right away. I thought it would make a wonderful substitute for that creamy green bean muck that some people seem to require each year. I like it not just because it’s new (to me). Or because it’s a healthier Thanksgiving side dish. I like it because coconut and chile de árbol are unexpected but completely appropriate flavors that perfectly accompany even the most traditional Thanksgiving meal.
Which is one reason I was thrilled to receive the Thanksgiving issue of Martha Stewart Living so early this year. I’ve had it in my hands at least a week. I have “practiced” more than one recipe. This Creamy Swiss Chard has been my favorite so far. Martha Stewart Living is one of my go-to subscriptions. That’s probably obvious if you’ve read this blog before. I particular trust the publication this time a year. The balance the magazine strikes between modern and traditional feels just right to me. It’s the same balance I strive for in my celebrations.
It’s also the balance that makes this Creamy Swiss Chard recipe a winner. The “creamy” in this dish comes from the unexpected splash of coconut milk, it’s the perfect modern touch for my traditional Thanksgiving greens. It’s also a dish that will go from “pre-holiday” to “holiday” for sure. GREG
PS There’s a bonus with this recipe– a Martha Stewart Living “Smart Strategy”. This bonus is the completely sensible suggestion to save the stems you cut away from the Swiss chard to roast separately. I’ll include notes on the technique pictured below at the bottom of the recipe.
I love that the chard looks barely wilted and still a vibrant green, not the Army fatigue green that you normally see.
This recipe caught my eye, too, as I’m big on greens and coconut but have never mixed the two. Our TG table always includes fresh greens to balance out all the richness — usually it’s a salad, but that could change!
This is my kinda recipe. I usually just put the stems in first and cook them longer so you don’t have to bother with a separate pan. But I’m sure you and Martha know best. 😉
We’re like you, don’t make the same thing twice. We do turkey for Thanksgiving and prime rib or ham for Christmas, but never the same recipe. I like the coconut treatment to the chard. That would pair well with something earthy like jerked turkey legs too.
We, too, never make the same holiday meal. We always find a way to respect traditional ingredients but present them in a new way. This is a perfect example. “Mikey” likes it!
Love the idea of drumsticks for TG and the coconut milk in this dish.
We usually grow Swiss chard in our garden, but for some reason didn’t this year. What a mistake! One of my favorite greens. This looks like a wonderful dish — love the coconut in it. And I’m all for practicing dishes, too!
What a yummy dish, the coconuts sounds divine in the greens, a great thanksgiving side Greg.
Hmm.….coconut. Okay I’m game. The idea of creamy warms my heart and helps with the stress that Thanksgiving is right around the corner.
You practice and I’ll come there; how’s that? I simply can not fathom cooking this meal in the kitchen of the folks I’m living with. I’ve muddled through best I can with a 30 year old kitchen environment but I refuse to for this holiday. I need another place to give thanks…I pick you! 🙂
Come on out! GREG
I’m a huge fan for coconut in a recipe. This looks comforting and delicious for Thanksgiving, Greg 🙂
Rehearsing for Thanksgiving is a really good idea–I need to put it into practice soon. I also like the idea of adding coconut to greens. Super interesting!
Yes I think there needs to be one fresh tasting and healthy dish available at the holidays. It gives me the right to have two scoops of stuffing.
I really hope that chard becomes the new kale.
It’s stuffing when it’s cooked (stuffed) in the bird — dressing when cooked in a separate pan. This year I am thinking about doing a confit of drumsticks and wings in addition to the roasted bird that the family will not do without. The Swiss Chard recipe sounds incredible. I can add to the menu but I can’t leave off the same old same old, roasted bird, sausage stuffing, baked sweet potato (not yams) pumpkin ravioli, brown glazed onions, roasted Brussels sprouts & cauliflower and pumpkin pie.
I suspected that was the answer. But I didn’t rule out the possibility of regional monikers. GREG
Well I can’t wait for that drumstick treatment as I’m one who would be all over that. I threaten to do all new food for those Thanksgivings when its my turn to host but I get threatened with all out revolt so I always back down. Maybe we can just come to your house and enjoy this chard. It sounds fun. And thanksgivingy.
I am majorly into practicing throughout all of November for Thanksgiving. Especially because then it means you get to eat a WHOLE MONTH of Thanksgiving food. Which is kind of the best.
Swiss chard! Totally making an appearance on my T‑Day table. And I can’t wait to practice it out with this recipe.