Don’t be fooled by the word “creamy”. The richness in this recipe comes from the unexpected splash of coconut milk. A lighter way to go.
Creamy Swiss Chard with CoconutPrint This Recipe Total time Yield 4Source Martha Stweart Living (NovPublished
Don’t discard the stems. Toss them in olive oil; season with salt and pepper. Roast at 425 degress for 15 minutes until just tender. Serve them alongside the chard leaves for an interesting dichotomy is taste and texture.
- 2 tablespoon extra-virgin olive oil
- 1 small onion (peeled and finely diced)
- 2 clove garlic (peeled and minced)
- 2 tablespoon peeled and grated fresh ginger
- 1 small dried red pepper (such as chile de arbol, stemmed and crumbled)
- 2 pound Swiss chard (3 to 4 bunches), stems removed, torn into 2‑inch pieces (about 12 packed cups)
- ½ cup light coconut milk
- 2 tablespoon water
- coarse salt (as needed for seasoning)
Heat oil in a large pot over medium heat. Add onion, garlic, ginger, and chile and cook until tender and fragrant, 6 to 8 minutes. Add chard leaves, coconut milk, and water. Cover and cook, stirring occasionally, until chard is tender, 4 to 5 minutes. Season with salt.
That looks so, so good, and the advice on how to treat the stems is smart!
We’re doing to share this today on our Facebook page and link here.
Happy Thanksgiving, Greg!
–Your friendly Southern California farmers from Cut ‘N Clean Greens
This looks like a yumfest, and the stem treatment is genius.