You should stop whatever you are doing and make this. Or at the very least put Swiss Chard on your grocery list and read on. I love this, the coconut makes the chard a bit sweet, and so creamy with a spice from the pepper flakes. I usually use ground dried Thai chili powder but red pepper flakes are great and I have used them also. I've had this for dinner, for breakfast. It's so yummy. You won't even miss the cream!
Here are a couple recent meals with this yummy chard. Spinach would be wonderful cooked this way also!
Creamy Swiss Chard
1 tablespoon olive oil, or avocado oil2 cloves garlic smashed
1/2-3/4 teaspoon red pepper flakes
5-6 cups Swiss Chard washed and chopped, stems cut into smaller pieces (0.5-1 inch) and set aside.
8 ounces canned unsweetened coconut milk
Lemon or lime juice to taste
salt
pepper
- Heat oil in a saute pan on medium.
- Add garlic and red pepper flakes. Cook just until fragrant.
- Add Swiss Chard stems and cook until almost tender.
- Add Swiss Chard leaves and cook until wilted.
- Stir in coconut milk until creamy.
- Season with lemon juice, salt, pepper.
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