I’ve been working on my relationship with Chard and with this recipe I’m officially in love! We had it as a side and it would also be excellent served over Rice or Quinoa as a main course.
Coconut Creamed Chard with Ginger (Serves 4-6)
1 tablespoon Coconut oil
1 Onion, diced
1 3″ piece of Ginger, grated
2 bunches Chard, chopped into 1″ strips*
1/4 cup Water
1 14oz can Coconut Milk, shaken to mix
1 Tablespoon Arrowroot Powder
Salt & Black Pepper to taste
Heat Coconut oil in a large pot over medium heat. Add Onions and saute for 3-4 minutes until soft and starting to turn translucent.
Add Ginger (and Chard stems if seperated) and cook several 2-3 more minutes.
Add Chard and Water, cover with lid, and cook 3-5 minutes until leaves have wilted.
Add Coconut Milk and cook 2-3 minutes until hot.
Mix Arrowroot powder and about 1/2 cup of the liquid from the pot in small bowl and mix to dissolve. Add Arrowroot mixture into pot and stir well. Cook 2-3 minutes until slightly thickened. Season to taste with Salt and Black Pepper
*If the Chard is younger with smaller leaves and middle ribs I chop them whole. For larger older leaves I cut out the middle rib, slice it thinly, then chop the leaves so that I can add first and cook for a couple minutes before adding the leaves so they’ll be done cooking at the same time.
I recently went on a gluten free diet to help with some thyroid issues. It’s quite an adjustment and I’m trying to look at it as an adventure in finding new different ways to serve some of my favorite foods. This evening I served a turkey sausage spaghetti sauce over lightly steamed kale. Yum! I liked it better than the gluten free noodles I’ve tried in the past and honestly I didn’t miss the pasta at all. The kale provided a nice somewhat firm texture, and excellently complemented the hearty flavors of the sauce.
Quick veggie heavy one pot dish, or you can fancy it up by grilling or broiling and slicing the sausages to continue the “coin” theme.
Cabbage & Coins with Sausage
1 lb Italian sausage (turkey or pork), removed from casing and crumbled.
1 onion, quartered & sliced
2 carrots, sliced into rounds, about 1/8″ think
3 yellow summer squash, sliced into rounds, about 1/8″ think
1 small, or 1/2 large head green or savoy cabbage, sliced
Heat small amount of olive oil in a large pot over medium heat. Add onions, and cook 2-3 minutes until starting to soften. Add Sausage and cooked until lightly browned. Add carrots and cook 2-3 minutes. Add squash and cook 2-3 minutes. Add cabbage and cook 5-7 minutes until vegetables are tender but not mushy. Season to taste with salt and pepper.
Alternative preparation: The basic directions give you a one pot meal, alternatively, if you broil or grill the sausage, slice them into coins as well and serve over the sauteed veggies it would make a very nice presentation.