Western Samoa Inspired Coconut with Chard
Molly Patrick of Clean Food Dirty Girl
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6g, peeled and diced
fresh coconut meat
I bought mine frozen from an Asian market and it was grated, 325g, grated or chopped
use stems and all, 75g, chopped
Several turns fresh black pepper
Heat a pan over medium heat and cook the onion for 5 minutes, stirring occasionally so the onions don’t stick to the bottom of the pan.
Add the garlic, the turmeric and a splash of water and sauté for 2 minutes.
Add the coconut, chard, water, sea salt and black pepper and stir.
Place the lid on the pan and simmer for 10 minutes.
Serve with brown rice or quinoa, or wrap it up in
blanched collard leaf
and have it as a wrap.