Swiss chard and beet greens cooked in coconut and nut milk is a stew that doesn’t announce itself. It’s quiet food, built from greens that most people throw away and a handful of pantry staples that work harder than you’d expect. The coconut gets fried first with chili and bay leaf, which changes its character entirely before it ever touches the greens. Worth making when you have both vegetables on hand and want something warming without being heavy.
How to Make Swiss Chard and Beet Greens Stew
Don’t skip the fry
The coconut, chili, and bay leaf get fried in oil before anything else happens. This step builds the base flavor for the stew, and skipping it flattens the whole dish. Quick tip. A couple of minutes in the pan is all it needs.
Greens cook fast
Swiss chard and beet greens are tender. A few minutes of stirring and then a short simmer is enough. Overcook them and they lose their brightness; you want some texture left when you add the coconut mixture back in. 
The nut milk finish
Cashew, hazelnut, and almond milk gives the stew a mild, creamy quality without making it rich. Add it after the coconut mixture and keep the heat gentle so it doesn’t separate.
Swiss Chard and Beet Greens Stew
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Vibrant swiss chard and beet greens
simmered into a hearty, flavorful stew.
Ingredients
- 2 cups (473 ml) chopped swiss chard
- 1 cup (237 ml) chopped beet greens
- 1 cup (237 ml) chopped beet
- 1 bay leaf
- 1/2 tsp black pepper
- 1 red chili
- 1/4 cup (59 ml) coconut powder/ grated coconut
- 1/2 cup (118 ml) cashew, hazelnut, & almond milk
- 1 tsp coconut / sesame oil
- 2 cups (473 ml) water
Instructions
- In a saucepan, lightly fry the coconut, chili pepper, and bay leaf in 1 teaspoon of oil.
- Pour in 1 cup of water, grind, and set aside.
- To the same pan, add the greens and stir for a couple of minutes.
- Add 1 cup of water and allow it to cook for a few minutes.
- Add salt and stir.
- Add the ground coconut mixture and bring to a boil.
- Remove from heat and transfer to a serving bowl.
- Temper with 1 teaspoon of oil, mustard seeds, cumin, and 1 red chili.
- Serve with couscous, rice, or chapatis.
Notes
- For a smoother stew, blend a portion of the cooked greens before adding the coconut mixture.
- To reduce bitterness, add a pinch of sugar or a squeeze of lime juice along with the salt.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 5
- Protein: 7
Frequently Asked Questions
Can I use only swiss chard if I don’t have beet greens?
Yes. Use 3 cups of chopped swiss chard instead. The flavor will be slightly milder since beet greens have a more earthy taste, but the stew will still work well.
What can I substitute for the nut milk blend?
Regular coconut milk is the closest substitute and will make the stew a bit richer. Oat milk also works if you need to avoid nuts entirely.
How long does this stew keep in the fridge?
It stores well for up to 3 days in a sealed container. The flavors actually deepen overnight. Reheat gently on the stove and add the temper fresh if possible.
