METHOD
STEP 1 ● Cook coconut milk in a large high-sided skillet over low, stirring occasionally, until reduced by half, about 30 minutes. Pour into a liquid measuring cup or small bowl; set aside. Wipe skillet clean.
STEP 2 ● While coconut milk cooks, bring 1 litre water and 1 tablespoon salt to a boil in a large pot. Separate Swiss chard leaves from stems. Tear each leaf into 3 or 4 pieces. Chop stems into small pieces.
STEP 3 ● Transfer stems to boiling water; cook until tender, about 5 minutes. Using a slotted spoon, transfer to a large bowl. Then add leaves to boiling water; cook until bright green and almost tender, about 1 minute. Drain. Add leaves to stems in bowl.
STEP 4 ● Add shallot and coconut oil to cleaned skillet; cook over medium-high, stirring often, until translucent, about 3 minutes. Add reduced coconut milk and Swiss chard stems and leaves; cook, stirring constantly, until mixture is warmed through and Swiss chard is coated, 2 to 3 minutes. Stir in pepper and remaining 1/4 teaspoon salt. Serve immediately.
STEP 2 ● While coconut milk cooks, bring 1 litre water and 1 tablespoon salt to a boil in a large pot. Separate Swiss chard leaves from stems. Tear each leaf into 3 or 4 pieces. Chop stems into small pieces.
STEP 3 ● Transfer stems to boiling water; cook until tender, about 5 minutes. Using a slotted spoon, transfer to a large bowl. Then add leaves to boiling water; cook until bright green and almost tender, about 1 minute. Drain. Add leaves to stems in bowl.
STEP 4 ● Add shallot and coconut oil to cleaned skillet; cook over medium-high, stirring often, until translucent, about 3 minutes. Add reduced coconut milk and Swiss chard stems and leaves; cook, stirring constantly, until mixture is warmed through and Swiss chard is coated, 2 to 3 minutes. Stir in pepper and remaining 1/4 teaspoon salt. Serve immediately.
Rainbow Chard Recipes
