Coconut Creamed Chard

by autumn on April 27, 2010

You didn’t think I could cook vegetables, did you? I certainly haven’t made it very apparent lately that I am capable of cooking green things.

These green things were on sale. As was coconut milk. Shopping with me takes FOREVER because I weave my cart around Whole Foods looking for the little yellow sale signs. The beginning to most of my recipes also serves as an optional apology: “Well, it was on sale…”

But, with Sriracha you’ll never have to apologize. When I learned on twitter that Sriracha was gluten-free, things got amazing. Amazing, like this coconut creamed chard. It’s creamed spinach that you could feed to Alicia Silverstone. Or, you know, your favorite lactose-intolerant celiac.

Coconut Creamed Chard
I would recommend starting with 1 teaspoon of Sriracha and working your way up, making it as spicy as you can manage. Also, I learned to make creamed spinach from smitten kitchen, but didn’t we all.

1 bunch chard, rinsed, de-ribbed (cut the stem-y parts off the ends and middle of the leaves), and chopped (no need to pat it dry!)
1 small onion, chopped
1/2 can of coconut milk (use your eyeballs!)
Slurry of 1 T cornstarch and just enough cold water to make it pourable
at least 1 t of Sriracha, but hopefully more like 1 T (you can do it!)
Salt to taste
3 second pour of olive oil

1. Saute the chard in the 3 second pour of olive oil until wilted. Add a little water if it seems like the chard is getting crispy rather than wilting.
2. Once it is wilted, remove the chard from the pan and press it into a mesh strainer until no more chard juice comes out. It won’t put off as much liquid as spinach, so don’t worry. Set aside.
3. Wipe any excess liquid from the pan, add a bit more olive oil (if necessary), and saute the onions until translucent. Pour the coconut milk in the pan and heat over med-low until it just begins to bubble.
4. While stirring RAPIDLY, SLOWLY pour in the slurry. The mixture should begin to thicken immediately.
5. Reduce heat to low and mix in the chard.
6. Add Sriracha and salt to taste and serve.

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