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Thai Style Swiss Chard and Strawberry Shortcake


Saturday's market featured an ever increasing variety of colorful vegetables. The rainbow Swiss chard at Lucky Dog Farm's (luckydogorganic.com) stall was especially pretty. I asked Kalan for a suggestion on how to cook it as I had never eaten Swiss chard before.

Thai Style Swiss Chard
  • 1 pound of Swiss chard, washed, trimmed and coarsely chopped
  • 1 cup of coconut milk
  • 1/2 inch of fresh ginger, peeled and grated
  • red pepper flakes to taste
Gently simmer the coconut milk and spices for 5 minutes to distribute the flavors throughout. Add the chard and toss to coat with the coconut milk. Toss and simmer until crisp tender. I served it with a stir fry chicken in peanut sauce over rice noodles.

We topped our meal off with a delicious shortcake made with fresh strawberries from Hellers Farm and scones by Perry of The Taste of Britain. I added a shot of orange liquor to the berries for added depth of flavor. (They are equally good with amaretto.) Let the berries set overnight if you can so they make a lot of juice to soak into the tender scones. Yummy!

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