People always ask me for my favorite health tips. While I really like to customize my recommendations to each individual, eating more greens is always on the list. Leafy greens, including Swiss chard, are some of the most nutrient dense foods. They’re also rich in fiber which is one of the most important keys to good gut health.
A lot of people don’t like greens because they find them bitter, or they’re unsure how to cook them. I totally get it. Sometimes I don’t really want to bother with chopping up veggies or aromatics like onion, ginger and garlic. So, today I made this super simple Swiss chard (it was becoming do or die for my Swiss chard, I was a little overambitious grocery shopping last week). The curry paste is store bought, but it’s really great quality and tastes great. You can read more about the curry pastes I recommend here.
This can be eaten as a side dish, or with quinoa and a fried egg to make a complete meal. You can also add any other veggies to this to make it more substantial. Give it a try and let me know what you think.
1 bunch Swiss chard
1/2 tbs coconut oil
2-4 teaspoons Thai kitchen red curry paste
3/4 cup coconut milk*
salt to taste
*use leftover coconut milk to make this awesome DIY leave in hair conditioner.
- Separate the leaves and stems of the Swiss chard. Dice the stems and thinly slice the leaves. Keep them separate**
- Heat oil in a wok or saute pan. When hot, and the curry paste and a pinch of salt and stir.
- Add the chard stems and cook for 3 minutes, then add in the leaves.
- Saute on medium heat for 3 minutes. Add the coconut milk.
- Cook on low heat until the chard is tender and cooked through. I cook it for about 10 minutes total, but it depends on how soft you like your greens.
**I cut and cook the greens and stems together when I’m cooking for myself. It takes less time and I’m fine with the stems being a little firmer. Feel free to experiment with both ways.