{ Coconut Creamed Swiss Chard }

This beautiful rainbow swiss chard is one of our bumper crops this year. Each summer is so varied with which crops thrive in the garden and which have more of a struggle, but this year our chard is growing fast and furious. This luscious leafy green is chock full of good nutrients for you. Similar to spinach (the green leaves can be substituted for spinach in any recipe) but with the addition of bold colourful stems which offer added health benefits all their own if you choose to include them.

You can enjoy swiss chard leaves raw in salads, sandwiches, wraps, cooked into your lasagnas, or sauteed into delicious sides like this one. Considered to be a superfood, fresh chard leaves are perfection in this creamy comfort recipe, making this a perfect side dish to enjoy with any supper meal.

We are very much in love with this recipe created for us by Jessica Musslewhite of MUSHROOMS & THYME blog. It has all the right elements for a warm and tasty side with coconut, ginger and just the right amount of spices to add cozy depth of flavour. Try it yourself and sink back into wilted green heaven as you spoon in those creamy mouthfuls. Mmmmm.

Print Recipe

Coconut Creamed Swiss Chard

Ingredients

  • 8 cups swiss chard, stalks removed and leaves roughly chopped (save and freeze the stalks for stock)
  • 1 400ml can coconut milk
  • 1 tbsp coconut oil
  • 2 tbsp butter
  • 2 tbsp all purpose flour
  • 1 clove garlic, minced
  • 1 tbsp shredded coconut
  • 1 tsp fresh ginger, grated
  • 1 shallot, diced small
  • 2 tsp curry powder (optional)
  • 1/4 tsp smoked paprika
  • pinch cayenne pepper or red pepper flakes
  • salt and pepper to taste

Instructions

  • In a large sauce pan, over medium heat, melt the coconut oil. Add garlic, ginger, shallot, curry powder and smoked paprika and sauté until fragrant. Add swiss chard and cook until wilted. Remove from pan and set aside. 
  • Add butter to the pan and then flour. Stir until the flour mixture (also known as a roux) is a light golden brown colour. Add the coconut milk and stir for 1-2 minutes until thicken. 
  • Add the swiss chard back to the pan and sauté for another 2 minutes. Serve warm.