creamy swiss chard
A quick and simple vegetable dish for any meal.
This isn’t your typical creamed Swiss chard because I like to be able to bite into the stems that carry a nice sweetness to them. If you prefer it to be really stewed and creamy, feel free to cut up your vegetables way smaller so that the end product is more of dip consistency.
Ingredients
1 can full fat coconut milk
1 bunch Swiss chard
1 tbsp vegan butter
3 cloves garlic, minced
1 onion, thinly sliced (or 2-3 shallots)
salt & pepper to taste
1/2 lemon
Directions
In a small saucepan, heat coconut milk until it reduces by half its original volume. This may take around 20-30 minutes so you should do this first before prepping your other ingredients. Once it is done, remove from heat and set aside.
Clean your Swiss chard very thoroughly. This is the type of vegetable that tends to be very sandy, so you want to be sure that you clean it well before putting it on your chopping board. Separate the stems and leaves. Chop the stems into 1-inch pieces if you like it chunkier. Otherwise, cut the stems into 1/4-inch pieces for a creamier consistency. Again, chop the leaves into bite-sized pieces or ribbons depending on your preference.
Fill a medium saucepan halfway with water and boil. Once the water has boiled, add in the stems of the Swiss chard and let it cook for 3-5 minutes until fork tender. Carefully remove stems with a slotted spoon and set aside in a bowl. Now add the leaves into the boiling water for 1-2 minutes, just so they wilt. Remove the leaves and add it to the bowl of cooked stems.
Heat a skillet and melt butter over medium-high heat. Add in garlic and onion. Cook and let brown until onion slices become very soft. Stir in stems, leaves, and reduced coconut milk. Add salt and pepper to taste. Once is everything is well combined, remove from heat and serve hot.
