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.