December 3, 2016 by dgarnett2013
Swiss chard with ginger and coconut: Small Victories by Julia Turshen
- 2 tabs veg/ neutral oil
- a 5cm piece of fresh ginger, peeled and minced
- 500g Swiss chard, stems and leaves separated and thinly sliced
- 60ml (¼ cup) full-fat coconut milk, shaken
- 1 tab fish sauce
- A small handful of toasted, unsweetened coconut for serving
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 mins.
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 min.
Add the leaves and cook, stirring, until they bing to wilt, about 1 min.
Drizzle the coconut milk and fish sauce over the chard and cook, stirring, until it’s totally tender and still retains some vivid colour, 2 mins more.
Season the chard to taste with salt.
Transfer to a serving platter and sprinkle with the toasted coconut.
Eaten with aubergines & miso and sea bass after Charlie discovered he could enjoy having a hair wash.