Hmmm … how to eat chard
Swiss chard is an easy to grow, prolific garden green, but it’s not always easy to find recipes that use it. Baby chard is good in a salad, and chard pie is pretty good too, but our favorite side dish that features chard is our dairy-free, creamy swiss chard.
Dairy-Free, Creamy Swiss Chard
Dairy-free, creamy swiss chard uses coconut milk thickened with flour to get its creamy texture. My kids don’t always love swiss chard, but they do love creamy swiss chard.
This creamy swiss chard recipe is one way I can get my children to eat swiss chard eagerly.
- 1 medium onion diced
- 6 cloves garlic chopped
- 1 bundle swiss chard stems and leaves separated
- 1 can coconut milk
- 1 Tbsp cassava flour
- salt and pepper as desired
- 1 Tbsp olive oil
Saute onions and garlic in olive oil in a medium sized pan.
Slice chard stems into 1/4 inch pieces and add to pan, continuing to saute mixture. Cook until chard stems have softened.
Slice bundle of chard leaves into smaller pieces on chard greens and add to pan. .Stir greens into mixture.
Add one can of coconut milk to pan and stir in, mixing with other ingredients.
While stirring, add in the cassava flour to thicken the creamy chard.
Salt and pepper to taste.
Substitutions: To make the dish oil free you could substitute the oil with vegetable broth. The coconut milk could easily be substituted with rice or almond milk if desired. If you don't have cassava flour, you could easily substitute another flour or starch to achieve the same thickening of the sauce. In the past we have used masa flour to thicken our creamy chard.
How do you eat swiss chard?