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.
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.