Swiss Chard with chick peas and coconut milk

I bought a beautiful bunch of swiss chard at the farmers market (see previous post), and realized I didn’t know how to cook it.  I associate it with bitter well-cooked greens that my grandfather used to try to make me eat.  I came up with this simple dish that changed my attitude.  It’s so simple I almost didn’t bother to write it down, but everyone who ate it agreed it deserves a recipe.  I served it over polenta – delicious, fast and easy.

Swiss Chard with garbanzo beans and coconut milk

The coconut milk smooths out the slightly bitter flavor of the swiss chard., but doesn’t drown it out.  You can substitute spinach or other greens for the swiss chard.  If you use spinach, reduce the cooking time.  Try serving it with polenta – you can cook the polenta in the time it takes to prepare this dish.

1 large bunch swiss chard
1 onion chopped
1 can, 8 oz garbanzo beans or 1 1/2 cups, cooked
1 can, 8 oz coconut milk
1 Tbs thai chili paste
1 Tbs canola oil (or other low saturated fat oil)

1. Heat the oil in a large heavy frying pan or wok.

2. Add the chopped onions, cook until clear and soft, about 3 -5 minutes.

3. Add the chili paste and garbanzo beans, cook briefly on medium heat, stirring constantly.

4. Rinse the swiss chard thoroughly, remove coarse stems, then chop into bite sized chunks.

5. Add the chard to the pan, cook stirring frequently, until the chard is bright green and tender enough to easily chew, about 3 minutes.

6. Reduce heat to medium low, add the coconut milk.  Cook stirring constantly until it is heated and the flavors have a chance to meld, about two minutes.

Servings: 6

Total Time: 15 minutes

Author: Janet Gastil
Source: Gastil Family Cooking Class


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