Yesterday I was trying to figure out something else I could make using chard. I was almost thankful yesterday when I caught a few grasshoppers munching on it. There’s so much and it’s so thick, I actually pulled some of it out yesterday. It’s great that it keeps growing and growing and growing but I want to use it and I felt like I needed a new recipe idea.
I found this recipe: Green Curry with Brown Rice Noodles and Swiss Chard
That was the inspiration but my recipe went off in a different direction so I’ll share what I did. It was so delicious . . so very delicious! We served ours over rice. Because I had leftover ham, and had planned to heat it up and serve it separately, but then I decided to cut it into chunks and add it to the main dish. You could add boiled, shredded chicken, or chunks of browned chicken or shrimp. Also, we served ours over rice.
The recipe I found called for 2 cups of cilantro in the recipe but Vince doesn’t like cilantro so I served it on the side and that’s how I wrote it for the recipe below.
Also, I used hot Thai peppers because I had them in the garden. They weren’t very spicy. Next time, I’d probably had some red pepper flakes to get a bit more spice but you can add whatever peppers you’d like to create the heat level that works for you.
Green Curry Veggies
This is an easy one pot meal. Meat can be added if desired.
- 6 cloves garlic
- 6 green onions
- 3 hot peppers I used Thai chili peppers
- 4 T. ginger, chopped
- 1 tsp. turmeric
- 1/2 cup mint leaves, chopped
- 1/4 cup coconut oil, melted
- 2 13.5 oz. cans unsweetened coconut milk
- 2 T. fresh lime juice
- 5 cups Swiss chard leaves, stems removed and cut into three or four pieces
- 1 T coconut sugar or honey
- 2 med. yellow squash, thickly sliced
- 1 med. zucchini, thickly sliced
- 1 8 oz. pkg. mushrooms, thickly sliced
- 4 carrots, peeled and sliced
- 2 T. Butter
- salt, pepper and cilantro to taste
- 6 – 8 basil leaves
To a food processor, add the garlic, green onions, peppers, ginger, turmeric, mint leaves and coconut oil. Process til a coarse paste.
Add paste to a large pot and heat til warm.
Add two cans of coconut milk and lime juice. Simmer til sauce has thickened a bit.
Add the chard leaves and allow to simmer while veggies are being sauteed in skillet.
In a separate skillet, add butter and saute carrots til they are beginning to get tender (but not quite tender), add yellow squash and zucchini and cook til they're a little brown but not fully cooked. Add mushrooms and saute til they begin to release liquid. Add all the veggies to the coconut milk mixture.
Add the coconut sugar or honey, salt and pepper. Simmer til warm. Taste to see if additional seasonings are needed.
Serve in a bowl over rice. Add chopped cilantro and fresh basil leaves if desired.