There are many types of chard with different colours of leaf (pale, yellow, light to dark green, and dark red); the leaves can be curly or smooth. I enjoyed a red-purple chard today, which is supposed to be the most popular due to its intensive flavour.
Chard is a real joy, and is also local and seasonal:
This natural healing plant was used successfully as far back as hundreds of years ago to combat nervousness and anxiety but also to ease constipation. The reason for this is its high content of mineral compounds (including iron, phosphorus, potassium and magnesium) and a high vitamin content (including vitamins A and C).
In addition, chard is very low in calories (14 Kcal per 100g) and is therefore perfect for light meals on hot summer days.
After I got home today just after midday, preparing a meal had to be quick – what started off as a spontaneous meal of left-overs, however, turned into something that can hold its own, in my opinion.
Ingredients (serves 2):
Chop onions and ginger finely and fry in coconut oil. Meanwhile chop the rest of the washed vegetables. Once the onion is golden brown, add the herbs, spices and curry paste and fry for a few seconds.
Deglaze with the soy sauce and coconut milk and stir well. Add the chopped vegetables (except for the chard), season with salt and pepper, and soften in the sauce over a medium heat.
Meanwhile, chop the nuts and toast in a separate pan (without oil). Drizzle with a bit of honey, then remove from the heat shortly afterwards and set aside.
After 5-7 minutes (depending on how soft you want the vegetables), add the chard to the vegetable pot and cook for another 1-2 minutes.
If you are very hungry, you can cook some millet, quinoa, wild rice, sweet potato or potatoes (whatever you prefer) to go with your curry. A piece of meat or grilled fish would also work well.
Serve the chard-coconut curry with the toasted walnuts and a green salad and/or a different accompaniment of your choice.
Recipe from Koch mit Herz, Lisa Hauser