Looking for a quick way to add some veggies to this chicken korma dish, I came up with this riff on an Indian-style creamed spinach. Using swiss chard leaves and stems instead of spinach, this dish has texture, flavor, and beautiful color.
- 1 bunch swiss chard
- 3 garlic scapes (or 1 clove garlic)
- 1/2-inch knob of ginger, peeled
- 1/2 teaspoon curry powder
- 1/2 cup coconut milk
- squeeze of fresh lemon juice
- salt to taste
- oil of choice
- Remove stems from swiss chard leaves. Dice stems finely with garlic and ginger. Slice swiss chard leaves into small ribbons. Turn, and cut ribbons into small pieces, like large chard confetti.
- Heat oil in a medium skillet. Add stems, garlic, and ginger and sauté for about a minute. Stir in curry powder. Cook for another 30 seconds-1 minute.
- Stir in chard leaves and cook on medium as leaves begin to wilt, stirring often. Add coconut milk and continue to cook for about 5 more minutes, until chard is tender and coconut milk reduces down by about half. Add salt and a squeeze of fresh lemon juice to taste.
- Serve with rice and naan, or as a side-dish to a curry.
Text and photography by Katie Darlington– Taproot employee, home cooking enthusiast, and farm-to-kitchen blogger. More of her recipes and writing can be found on her own blog, The Sweetness of the Season.