Serves 4 as a side | Prep time: 10 mins | Cooking time: 20 mins
20g ghee or coconut oil
1 small onion, diced
1 tsp fresh ginger, finely chopped
Splash of white wine
Salt, to taste
½ tsp sugar or maple syrup, to taste
100ml coconut milk/cream (use the top of the tin)
1 teaspoon Madras curry powder
Melt the ghee in a frying pan and fry the onion and the ginger to release the flavour then add the chard stems and fry until translucent. Pour in the white wine and boil until the liquid has cooked away.
Add chard leaves, season with salt and sugar to taste and cook for about 5 minutes until the leaves are wilted, stirring occasionally.
Stir in coconut cream and curry powder and bring to the boil. Simmer over a low heat for a few minutes and add more salt if necessary. Remove from the heat and serve hot.
P – Greens and coconut are good for Pitta types. Go easy on the curry powder
V – Chard is a good green for Vata types. Leave out the onion or cook very well
K – Enjoy but go easy on the coconut milk