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.