My dear friend, Cat, is an excellent cook. In the midst of enjoying some of her own creations, she’ll sometimes text me entire recipes. Here’s one: “hv I ever given u recipe for rainbow chard??? Saute in coc oil. Add coc milk. Add salt add lemon. Omg delic” She’s really good at text speak. Sometimes I wonder how I even understand what she writes, but I always do. Even if at first I say out loud, “Why the hell is she using cock milk? Ohhh, coconut milk – got it.”
She told me about the amazing chard recipe a couple more times, and each time I nodded and smiled at her outlandish claim that it was truly amazing. How delicious could chard, lemon and coconut be?
And then she made it for me. The fact that I’ve dedicated an entire post to this recipe speaks volumes about its flavor and satiety factor. It’s hard for me to feel full without meat. I like my meat and it belongs on my plate at almost every meal and snack, but when I ate this chard deliciousness, I was full and needed nothing else. Well, for at least an hour…
Before I give you the recipe, though, why should you eat chard? It is a dark green, leafy vegetable, and that alone is enough to deduce that it contains a LOT of nutritional value. All of those colors that make up the dark greens, reds, pinks, and yellows in rainbow chard all signify different nutrients. About three dozen antioxidant phytonutrients have been found in chard, including betalains and epoxyxanthophylls. These antioxidants decrease inflammation, and therefore help keep us safe from atherosclerosis, diabetes, and cancer. Besides that, though, chard is an excellent source of bone building vitamins and minerals like vitamin K and calcium; it has a lot of fiber to help with blood sugar regulation; and it contains B vitamins that increase energy and help keep us happy.
Creamy Chard (now in our “Sides” section of the recipes)
(total prep/cook time: 10 min, serves 2 vegetable lovers)
1 bunch organic chard
1/3 can organic coconut milk (preferably Native Forest – it has no BPA’s in the can liner)
1 tbs organic coconut oil
1/2 organic lemon
salt to taste (5 shakes)
(optional protein – shrimp, scallops, chicken, salmon…)
-Start melting the coconut oil in a large sauté pan on medium heat.
-In the meantime, rinse the chard well and chop it roughly, stalk included (good fiber in there).
-Drop the chard into the pan and cover it up. Let it cook for about 3-5 minutes, stirring occasionally.
-Add coconut milk, lemon and salt and stir in evenly.
-Let cook for a couple more minutes and serve.
-Optionally, dice and cook protein beforehand and add to chard mix.
This dish will keep you warm, fill you up, and tantalize your taste buds. At least, that’s what it did for me.
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