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Braised Swiss Chard

Braised Swiss Chard

A South Asian-inspired solution for Swiss chard that works with just about any All-Purpose blend.


  • 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


  1. 1

    Clean and rinse the Swiss chard. Separate the stems and leaves. Dry the leaves in a salad spinner or on a paper towel.

  2. 2

    Cut the stems in ¾ inch sections. Chop the leaves roughly.

  3. 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.

  4. 4

    Add the garlic, ginger, turmeric, Maras pepper, pepper, and spice blend. Stir well and cook for one minute.

  5. 5

    Add the Swiss chard stems and tomato paste. Cook, stirring occasionally, until the chard stems are soft (4-5 minutes).

  6. 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.