Print This Post

Swiss Chard is growing well in our garden at this time of year and is available at farmers’ markets so I thought I’d share a recipe from the new Thirteen Moons cookbook.  This simple curry delish way to include these or other hardy greens on your summer menu.

Yield: 6 to 8 servings

2 medium sweet potatoes, peeled and chopped
3 cups (750 mL) greens (collards, kale, chard), stems removed, leaves finely chopped
1 tablespoon (15 mL) extra-virgin coconut oil, ghee, or extra-virgin olive oil
1 red bell pepper, cored and diced
1½ cups (375 mL) sliced mushrooms
3 garlic cloves, minced
½ teaspoon (2.5 mL) grated ginger
1 cup (250 mL) coconut milk
1–2 teaspoons (5–10 mL) sweet chili sauce
¾ cup (185 mL) water
½ cup (125 mL) thinly sliced basil
Salt, to taste

Layer the sweet potatoes in a steamer. Steam for 5 minutes then place the greens over the potatoes and continue steaming for another 5 minutes, or until the potatoes are barely tender. Remove the greens and them pat dry.

Heat the oil in a large skillet or wok over medium heat. Add the bell peppers, mushrooms, garlic, and ginger and sauté for about 5 minutes.

Add the coconut milk, chili sauce, and water and cook, uncovered, over medium heat until the sauce is heated through. Add the sweet potatoes and cook until tender. During the final minutes, add the greens and basil and heat through. Add salt to taste.

Serve with cooked quinoa or rice.