Braised Swiss Chard
A South Asian-inspired solution for Swiss chard that works with just about any All-Purpose blend.
Ingredients
- 1 large bunch chard
- 1 large onion, chopped
- 4 Tbsp coconut oil
- 2 cloves garlic, chopped
- 1 Tbsp ginger, chopped
- 1 tsp turmeric, ground
- Maras or other pepper, to taste
- Fresh ground black pepper
- 1 Tbsp vegetable spice or Panch Phoran
- 2 Tbsp tomato paste
- ½ cup coconut paste, grated
- Salt
Method
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1
Clean and rinse the Swiss chard. Separate the stems and leaves. Dry the leaves in a salad spinner or on a paper towel.
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2
Cut the stems in ¾ inch sections. Chop the leaves roughly.
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3
Heat a large, thick-bottomed pot over medium. Add the onion and oil and cook until the onion just begins to soften and smell.
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4
Add the garlic, ginger, turmeric, Maras pepper, pepper, and spice blend. Stir well and cook for one minute.
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5
Add the Swiss chard stems and tomato paste. Cook, stirring occasionally, until the chard stems are soft (4-5 minutes).
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6
Add the chopped leaves, coconut milk, coconut paste and salt. Continue to cook, stirring on occasion, until the leaves are well cooked and simmering in a light, satiny sauce.
