Rocco DiSpirito’s Rainbow Chard in Cashew Cream

The beauty of rainbow Swiss chard is that it only takes about ten minutes to steam and you're done! Chef Rocco DiSpirito loves steaming rainbow chard in a cashew cream or coconut milk sauce. With just four ingredients, this simple side dish pairs perfectly with his pan-lacquered chicken thighs recipe.

4 cups Packed organic rainbow Swiss chard (cut into large pieces, stems removed)
1 cup Reduced-sodium (no-added-fat chicken broth)
1 can (14 oz) Organic coconut milk
1/2 cup Raw organic cashews

In a separate six quart-sauce pan, heat the chicken stock until just simmering and add the Swiss chard. Cook until Swiss chard is tender, about 10 minutes.

In a blender, blend the coconut milk with the cashews and add it to the Swiss chard.

Serve the Swiss chard with pan-lacquered chicken or separately.