Food & Cooking Recipes Seasonal Recipes Fall Recipes Creamy Swiss Chard with Coconut 5.0 (2) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 20 mins Servings: 4 Roast the chard stems and serve them alongside. Ingredients 2 tablespoons extra-virgin olive oil 1 small onion, finely diced (about 1 cup) 2 cloves garlic, minced 2 tablespoons grated peeled fresh ginger 1 small dried hot red chile, such as chile de arbol, stemmed and crumbled 2 pounds Swiss chard (3 to 4 bunches), stems removed, torn into 2-inch pieces (about 12 packed cups) ½ cup light coconut milk 2 tablespoons water Coarse salt Directions Heat oil in a large pot over medium heat. Add onion, garlic, ginger, and chile and cook until tender and fragrant, 6 to 8 minutes. Add chard leaves, coconut milk, and water. Cover and cook, stirring occasionally, until chard is tender, 4 to 5 minutes. Season with salt. Rate it Print