I get so excited about all the swiss chard I've been picking up each week from our CSA just so I can whip this dish together! If my family is a little Saaged out, I simmer the swiss chard in coconut milk, allow to cool and pop into the freezer. It defrosts nicely although it does separate a little, but once stirred, it incorporates nicely into the jalapeno/ginger/onion/tomato mixture.
Saag Aloo with Swiss ChardThis is an adaptation of a recipe I received from another CSA member 4 years ago. It is our go-to when we find ourselves with an overabundance of spinach or swiss chard.
- 2 lbs fresh swiss chard (or spinach), trimmed and chopped
- 2 cans coconut milk
- 1 jalapeno, minced
- 1 small onion, diced
- 1 inch ginger, grated
- 1 cup chopped tomatoes
- 1 tsp cumin
- 1/4 tsp cinnamon
- 1/2 tsp coriander
- juice from 1 lime
- about 10 small/medium red skin potatoes, cooked and quartered
- fresh cilantro, for garnish
In large pan, place swiss chard and coconut milk and cover with lid. Simmer gently over medium-low heat for 20 minutes. Process with immersion blender until smooth.
In a skillet over medium high heat, saute jalapeno, ginger, onion and tomatoes with small amount of olive oil. Once thickened (10 minutes), add cumin, cinnamon and coriander. Add red skin potatoes and stir to coat with mixture. Pour the chard/coconut milk over the potatoes and stir to incorporate. Season with lime juice, salt and pepper. Serve with basmati rice and garnish with cilantro.
OPTIONAL: If you want something less starchy / fewer carbs, substituting the potatoes with steamed cauliflower florets is a DELICIOUS option. I am looking forward to cauliflower this fall from our CSA for JUST this reason :)