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Lilly’s Table

 
 
Ginger-Coconut Calamari
© Lillys-Table.com Photo of Coconut Creamed Chard
 

Tags: Vegan Low-Glycemic Gluten-Free Dairy Free Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Coconut Creamed Chard

from Ginger-Coconut Calamari, Chard & Cauliflower Rice Bowl, the Week of January 25, 2015.
View the next recipe for this meal.

This is a quick, almost exotic variation of the classic creamed spinach. The trick is to use the cream that floats in the top of the can. To best trap this, plan to use full fat coconut milk, avoid shaking the can and store it in the fridge. Next, carefully open the can upside down if possible. This will allow the liquid to be on top and easily poured off for another use. The thicker cream will be ready to be scraped out below.

Ingredients

  • 1 teaspoon coconut oil
  • 1 bunch chard
  • 1 can coconut milk, not 'lite', full fat only, avoid shaking the can and keep in the fridge
  • 1 pinch salt, to taste

Serving Size: 2 People

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Preparation Instructions

Be sure the coconut milk is chilled to start- place it in the fridge with the side you plan to open up on the bottom. Wash, dry and shred the chard into pieces. Any large stems can be thinly sliced. Open the cold can of coconut milk upside down, if possible. Drain off the liquid for another use and scoop out the thick ‘cream’.

Warm coconut oil in a skillet over medium heat. Toss in the chard and sauté until wilted. Next, stir the coconut cream into the chard and season with a pinch of salt. When it starts to bubble up it is ready to serve.