Description
This creamy 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.
Ingredients
Scale
- 2 bunches Swiss chard (green or rainbow), leaves and stems chopped
- 2 cloves garlic, sliced
- 2 TBSP extra virgin olive oil
- 1 1/2 cups full fat, coconut milk (additive free)
- 1.5 TBSP tapioca starch
- 1 TBSP water
- sea salt to taste
- 1/2 cup AIP breadcrumbs (or substitute crushed plantain chips)
Instructions
- Preheat oven to 400˚F.
- Wash and chop Swiss chard (leaves and stems), thinly slice garlic and set aside.
- In a medium saucepan, add coconut milk and heat on medium heat.
- In a small bowl, mix together tapioca starch and water to make a slurry.
- Pour slurry into coconut milk, reduce heat and whisk until thickened. Season with sea salt to taste, and remove from heat.
- In a large cast iron/oven safe skillet, heat extra virgin olive oil on medium heat.
- Add thinly sliced garlic and sauté until just brown.
- Next, add in chard stems and sauté (2-3 minutes). Add chard leaves in batches, stirring to coat with oil and allow to wilt slightly before adding more. Sauté another 1-2 minutes.
- Add thickened coconut milk, taste for salt and adjust as needed. Remove from heat.
- If desired, sprinkle breadcrumbs evenly over the top of the gratin.
- Bake 10-12 minutes, or until brown and crispy on top.
- Serve warm.
- Prep Time: 15 minutes
- Cook Time: 12 minutes