Food & Cooking Recipes Ingredients Vegetables Creamy Swiss Chard With Coconut 5.0 (2) 2 Reviews A nutritious and satisfying side dish that's ready in a flash. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 21, 2024 Rate PRINT Share Close Photo: Kelsey Hansen Prep Time: 15 mins Total Time: 20 mins Servings: 4 For a simple and delicious Swiss chard recipe, make this creamy coconut side. It combines aromatics like onion, garlic, and ginger with dried hot chile and light coconut milk, resulting in a flavorful and zesty vegetable dish. It's ready in just 20 minutes, meaning this leafy green number can be a quick and nutritious addition to weeknight dinners. What's more, as it features ingredients traditionally used in Thai cuisine, it will pair especially well with entrées such as our Spicy Basil Chicken Stir-Fry or Grilled Pork Loin with Lemongrass. 18 Quick Vegetable Side Dishes You Can Make in 30 Minutes or Less When shopping for Swiss chard, pick bunches with fresh, bright green leaves and firm stems. Skip over any bunches with brown or wilting leaves. Ingredients 2 tablespoons extra-virgin olive oil 1 small onion, finely diced (about 1 cup) 2 cloves garlic, minced 2 tablespoons grated peeled fresh ginger 1 small dried hot red chile, such as chile de arbol, stemmed and crumbled 2 pounds Swiss chard (3 to 4 bunches), stems removed, torn into 2-inch pieces (about 12 packed cups) ½ cup light coconut milk Coarse salt Directions Kelsey Hansen Heat oil and cook onion and spices: Heat oil in a large pot over medium heat. Add onion, garlic, ginger, and chile and cook until tender and fragrant, 6 to 8 minutes. Kelsey Hansen Add chard, coconut milk, and water: Add chard leaves, coconut milk, and 2 tablespoons water. Kelsey Hansen Cover and cook: Cover and cook, stirring occasionally, until chard is tender, 4 to 5 minutes. Season with salt. Kelsey Hansen Don't toss the Swiss chard stems. To use the stems, roast them separately and serve them alongside this dish. You can also finely dice them and add them at the same time as the onions. Variations This Swiss chard recipe is easy to customize. Try adding the following ingredients for extra depth of flavor: Fish sauceSoy sauceFresh lime juiceCurry pasteLemongrass How to Store Leftovers Store any leftover creamy Swiss chard in an airtight container in the refrigerator. Eat within three to four days. Frequently Asked Questions Can you use frozen Swiss chard? Yes, you can use frozen Swiss chard for this recipe. There's no need to thaw it; simply add it to the pan with the coconut milk and water and cook until tender. It may take a couple of minutes longer than using fresh Swiss chard. Can you leave out the dried red hot chile? Yes, you can leave out the dried red hot chile in this dish if you don't have any or you don't like it. It will make the side less spicy but will still be delicious. (We really like how the chile is balanced by the creaminess of the coconut milk.) What is light coconut milk? Light coconut milk is thinner than regular coconut milk. This is due to the lower fat content. Note that light coconut milk comes in a can; avoid using the coconut milk in a carton, which is a different ingredient. Can you make this dish with other leafy greens? Yes, you can make this side dish with other leafy greens. Feel free to swap or combine the Swiss chard with other leafy greens, such as spinach, kale, bok choy, and collard greens. Other Swiss Chard Recipes to Try: One-Pot Chicken and Rice With Swiss Chard Creamed Swiss Chard Swiss Chard Frittata Cheesy Stove-Top Barley and Swiss Chard Rainbow-Chard Quiche Originally appeared: Martha Stewart Living, November 2013 Rate It PRINT Updated by Kirsten Nunez Kirsten Nunez Kirsten Nunez is a writer who focuses on food, health, nutrition, and DIY. She has a master's degree in nutrition, and has been writing professionally for nearly 10 years for digital and print publications, such as Martha Stewart, Shape, Real Simple, Healthline, and SELF. She also creates original recipes, which have appeared on product packaging in stores.