Description
Vibrant swiss chard and beet greens
simmered into a hearty, flavorful stew.
Ingredients
Units
Scale
- 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