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Swiss Chard is something that not a lot of people have had the chance to try. It’s amazing. It’s earthy. It’s so good for you too!!! Swiss chard is an amazing source of vitamins A, K and C, it also has magnesium, iron, potassium and fiber. I remember eating swiss chard as a kid, it’s a very typical side in Chile (at least I think it is). It wasn’t a weird food that my mom used to make me eat. I remember eating a lot of creamed spinach and creamed swiss chard so I have always loved it. For a long time now I have been making it myself and even came up with a dairy free version of it which is absolutely delicious. Matt loves it too, and Liam is definitely learning to like it. He’s 3 so he’s still discovering new flavors and textures. I love getting him involved in the kitchen when I am making something new for him. I let him add in ingredients, mix and taste test with me. He’s always up for trying things out…. now eating a whole serving of it with his dinner is a different thing. We’re working on it lol. Creamed Swiss chard goes well with just about anything; chicken, steak, other veggies, in a dip (aka swap spinach for chard and make a delicious swiss and artichoke dip!)…
Creamed Swiss Chard
Course: dairy free, plant based, recipes4
servings15
minutes20
minutesIngredients
1-2 bunches of organic Swiss Chard
1 5.5oz can of unsweetened coconut cream
1/2 tsp salt
1-2 Tbsp vegan butter (or regular butter if you prefer)
Directions
- Wash and chop Swiss Chard
- Heat a medium size skillet and melt butter
- Saute Swiss Chard for about 5 minutes until completely wilted
- Add coconut cream and salt and lower heat to a simmer
- Simmer for about 10 minutes mixing frequently
- Chard is done once consistency becomes thick and creamy
