Cumin Coconut Swiss Chard is a simple way to sneak more greens into your life…and it’s delicious.
Why I Made This Swiss Chard Recipe
Sometimes, I get really sick of steamed or wet sauteed greens, so I decided to mix things up. The market I frequent always has fresh greens from a local organic farm, and my favorite lately has been Swiss chard. Cumin is smoky and aromatic and pairs really well with the toasted coconut flakes. Simple, easy, 5-minute side dish.
What Does Swiss Chard Taste Like?
Swiss chard, also called silver beet, definitely has a distinctive flavor. The leaves are like the texture of kale, while the central stalk is crunchy like celery. But the taste of Swiss chard is unique. It has a fairly mild flavor which can almost taste a little salty. If you use Swiss chard, I recommend seasoning to taste with salt at the end of cooking.
Swiss chard is packed with vitamins and minerals like vitamins A, C, K plus magnesium and iron.
How to Cook Swiss Chard
The leafy green part of Swiss chard cooks quickly and benefits from steaming or a quick sautee in olive oil with a dash of fresh garlic. Swiss chard stems are tougher so they need a bit longer to cook than the leaves. If I’m sauteeing the Swiss chard, I usually cook the chopped stems first for a few extra minutes. Then, I throw the leaves in and finish from there.
Cumin Swiss Coconut Chard (Paleo, Whole30)
Cumin Swiss Coconut Chard is a simple way to sneak more healthy greens into your meals. Comes together in just minutes.
- 1 bunch Swiss chard washed
- 1/4 cup coconut flakes unsweetened
- 1/2 tsp ground cumin
- sea salt and black pepper to taste
- 2 tsp coconut oil
- Slice the Swiss chard into ribbons (mine were about ½” wide).
- Heat a large skillet on medium-high heat. Add a spoonful of your fat of choice.
- Saute the chard and coconut flakes until the chard is slightly wilted but not soggy and the coconut flakes are a bit browned, about 3-4 minutes.
- Sprinkle with cumin and pepper, to taste. I don’t add extra salt because the chard itself is a bit salty.
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