Swiss chard with ginger and coconut

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December 3, 2016 by dgarnett2013

Swiss chard with ginger and coconut: Small Victories by Julia Turshen

auberginemiso

Serves 4

Goes well with with aubergines with miso

  • 2 tabs veg/ neutral oil
  • a 5cm piece of fresh ginger, peeled and minced
  • 500g Swiss chard, stems and leaves separated and thinly sliced
  • salt
  • 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.

Serve immediately.

Eaten with aubergines & miso and sea bass after Charlie discovered he could enjoy having a hair wash.

charlieturban2 charlieturban1

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