Victor Protasio
Active Time
N/A
Total Time
40 MIN
Yield
Serves :

Unsweetened coconut milk and refined coconut oil combine to add a creamy richness to this vegan Swiss chard side from chef Rocco DiSpirito. Reducing the coconut milk deepens its flavor and lends a velvety texture that truly mimics dairy.

How to Make It

Step 1    

Cook coconut milk in a large high-sided skillet over low, stirring occasionally, until reduced by half, about 30 minutes. Pour into a liquid measuring cup or small bowl; set aside. Wipe skillet clean.

Step 2    

While coconut milk cooks, bring 4 quarts water and 3 tablespoons salt to a boil in a large pot. Separate Swiss chard leaves from stems. Tear each leaf into 3 or 4 pieces. Chop stems into 1/4-inch pieces.

Step 3    

Transfer stems to boiling water; cook until tender, about 5 minutes. Using a slotted spoon, transfer to a large bowl. Add leaves to boiling water; cook until bright green and almost tender, about 1 minute. Drain. Add leaves to stems in bowl.

Step 4    

Add shallot and coconut oil to cleaned skillet; cook over medium-high, stirring often, until translucent, about 3 minutes. Add reduced coconut milk and Swiss chard stems and leaves; cook, stirring constantly, until mixture is warmed through and Swiss chard is coated, 2 to 3 minutes. Stir in pepper and remaining 1/4 teaspoon salt. Serve immediately.

Make Ahead

Coconut milk reduction can be made in advance and stored in an airtight container in refrigerator up to 1 week.

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