Coconut Creamed Swiss Chard

This is the fourth summer recipe in partnership with Grey Arrow Farm’s CSA program.

I like to think of Swiss chard as the fancy cousin to spinach with its beautiful and colourful stalks (I’m looking at your rainbow Swiss chard). Packed with vitamin K & A, it’s a superfood all of its own. Did you know it can be eaten raw or cooked? It’s not only quick to cook, but extremely versatile in the kitchen.

TIP - Swiss chard freezes well. Buy in season and store over the winter to have handy year round and make quick nutritious dishes like this coconut creamed Swiss chard.

Coconut Creamed Swiss Chard

• 8 cups Swiss chard, with the stalks removed and leaves roughly chopped (save and freeze the stalks for stock)

• 1 x 400ml can coconut milk

• 1 tbs coconut oil 

• 2 tbs butter

• 2 tbs all purpose flour

• 1 clove of garlic, mined

• 1 tbs of shredded coconut  

• 1 tsp fresh ginger, grated

• 1 shallot, diced small

• 2 tsp curry powder (optional)

• 1/4 tsp smoked paprika

• A pinch of cayenne pepper or red pepper flakes

• Salt and pepper to taste

In a large sauce pan, over medium heat, melt the coconut oil. Add garlic, ginger, shallot, curry powder and smoked paprika and sauté until fragrant. Add Swiss chard and cook until wilted. Remove from pan and set aside. Add butter to the pan and then flour. Stir until the flour mixture (also known as a roux) is a light golden brown colour. Add the coconut milk and stir for 1-2 minutes until thicken. Add the Swiss chard back to the pan and sauté for another 2 minutes.