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.
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.