Swiss Chard with Ginger + Coconut


The small victory here is making greens easy to cook at any instant by cleaning them ahead and storing them wrapped in paper towels in a plastic bag in the refrigerator,where they’ll stay fresh for about a week. Then they’re ready to be cooked at a moment’s notice. By switching up the type of green and the flavorings (check out the Spin-Offs), you can have a healthful side dish that suits just about any meal, even a frozen pizza. This chard goes especially well with rice and a diced avocado or grilled fish.

SERVES 4

2 Tbsp neutral oil, such as canola, grapeseed, or safflower

One 2-in [5-cm] piece fresh ginger, peeled and minced

1 lb [455 g] Swiss chard, stems and leaves, separated andthinly sliced

Kosher salt

1/4 cup [60 ml] full-fat coconut milk, shaken1 Tbsp fish sauce

A small handful of toasted, shredded unsweetened coconut for serving (optional)

In a large pot over high heat, warm the oil. Add the ginger and cook, tilting the pot so that the ginger really fries in the oil, until golden brown and crisp, 1 to 2 minutes.

Immediately add the chard stems to the hot, gingery oil and sprinkle with a generous pinch of salt. Cook, stirring, until the stems just begin to wilt, about 1 minute. Add the leave sand cook, stirring, until they begin to wilt, about 1 minute.Drizzle the coconut milk and fish sauce over the chard and cook, stirring, until it’s totally tender and still retains some vivid color, 2 minutes more.

Season the chard to taste with salt. Transfer to a serving platter and sprinkle with the toasted coconut. Serve immediately.

SPIN-OFFS

If you substitute olive oil for the neutral oil, garlic for the ginger, and kale for the chard (and leave out the coconut milk and fish sauce), you’ll have GARLICKY KALE that goes perfectly with just about everything.

SUBSTITUTE SPINACH OR SHREDDED GREEN CABBAGE for the chard, or any other dark leafy green for that matter. And feel free to VARY THE TOPPINGS.Chopped salted peanuts or cashews and/or chopped cilantro all complement the flavors really nicely. You can also TOAST SPICES like cumin and coriander in the oil along with the ginger for added flavor. Lastly, feel free to MIX UP THE LIQUID. You can use chicken or vegetable stock, plain yogurt, or crème fraîche instead of the coconut milk (or just a splash of water).


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