This creamy AIP Swiss chard gratin is made with coconut milk, sautéed garlic and breadcrumbs. It’s deliciously creamy, totally dairy-free and 100% AIP-approved, and a side dish that you’re going to want to keep making.
The creaminess of the coconut milk thickened with tapioca starch lends a cheese-like texture and mild natural sweetness that’s so satisfying and complimentary to the bitterness of the chard. In my household, we often pair this with a protein like rainbow trout or baked chicken.
To make this dish, you simply wash and chop the chard (stems included). Thinly slice some garlic and sauté in some extra virgin olive oil until just brown.
To the pan, add the chard stems, then the chard leaves, the thickened coconut milk and sea salt. Pour into a shallow dish and top with homemade AIP bread crumbs. To make the AIP breadcrumbs, I toasted a few slices of my AIP sourdough bread and pulsed them in the food processor until they turned into the consistency of breadcrumbs. Crushed plantain chips also work really well here in place of the breadcrumbs.
Looking for more AIP veggie side dishes? You might also enjoy:
If you try this AIP Swiss Chard Gratin, I would love it if you would give the recipe a star rating and short review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious.Print