Coconut-Creamed Swiss Chard

Ingredients

• 1 (15-ounce) can unsweetened coconut milk, well shaken and stirred
• 4 quarts water
• 3 tablespoons plus 1/4 teaspoon kosher salt, divided
• 1 (1-pound) bunch Swiss chard
• 1/4 cup finely chopped shallot
• 2 tablespoons refined coconut oil
• 1/4 teaspoon black pepper

Steps

1. Cook coconut milk in a large high-sided skillet over low, stirring occasionally, until reduced by half, about 30 minutes. Pour into a liquid measuring cup or small bowl; set aside. Wipe skillet clean.
2. While coconut milk cooks, bring 4 quarts water and 3 tablespoons salt to a boil in a large pot. Separate Swiss chard leaves from stems. Tear each leaf into 3 or 4 pieces. Chop stems into 1/4-inch pieces.
3. Transfer stems to boiling water; cook until tender, about 5 minutes. Using a slotted spoon, transfer to a large bowl. Add leaves to boiling water; cook until bright green and almost tender, about 1 minute. Drain. Add leaves to stems in bowl.
4. Add shallot and coconut oil to cleaned skillet; cook over medium-high, stirring often, until translucent, about 3 minutes. Add reduced coconut milk and Swiss chard stems and leaves; cook, stirring constantly, until mixture is warmed through and Swiss chard is coated, 2 to 3 minutes. Stir in pepper and remaining 1/4 teaspoon salt. Serve immediately.