Posted by on July 29, 2020

Saynab and Swiss chards

This week, I wanted to share some recipes that can be used with a variety of greens- you’ll receive some combination of chard, kale, collard greens, amaranth, and spinach over the season. The beauty of greens is that they’re so versatile, and you can sub in whatever’s in your fridge for what your recipe calls for. The flavor and texture might be slightly different, but you might even find that you like it better!

Simple Swiss Chard Pasta


  • 6 ounces pasta
  • 1 teaspoon extra-virgin olive oil
  • 4-5 chard leaves, stems diced, leaves coarsely chopped
  • ½ teaspoon balsamic vinegar
  • 1 cup canned fire roasted diced tomatoes
  • 2 garlic cloves, minced
  • ½ cup cooked white beans, drained and rinsed
  • Shaved pecorino cheese
  • ¼ cup pine nuts (optional)
  • Sea salt & fresh black pepper


  1. In a large pot of salted boiling water, cook pasta until al dente.
  2. Meanwhile, in a large skillet, heat oil over medium heat. Add chard stems and a pinch of salt. Give them a stir, then add the chard leaves and gently toss until they begin to wilt. Add the balsamic, tomatoes, garlic, white beans, freshly ground pepper, and toss. Once the chard is cooked down, add pasta and remove from heat. Serve with shaved pecorino cheese and pine nuts on top.

Recipe from

Coconut Creamed Greens


  • 1 cup unsweetened coconut flakes
  • 3 lb. mixed hardy greens (such as Tuscan kale, curly kale, Swiss chard, and/or mustard greens; about 4 bunches)
  • ¼ cup virgin coconut oil
  • 6 garlic cloves, lightly crushed
  • 1 large onion, finely chopped
  • 1 red Thai or Fresno chile, thinly sliced
  • 1 2″ piece ginger, peeled, thinly sliced
  • Kosher salt
  • 2 Tbsp. mustard seeds
  • 2 tsp. ground coriander
  • ½ tsp. ground turmeric
  • 2 cups unsweetened coconut milk
  • ½ cup coarsely chopped cilantro


  • Preheat oven to 350°. Spread out coconut flakes on a parchment-lined rimmed baking sheet and toast, undisturbed, until some are golden brown (some will remain white), 5–7 minutes. Let cool.
  • Meanwhile, remove ribs and stems from greens and discard. Cut leaves into 1″-thick strips; set aside.
  • Heat oil in a large skillet over medium. Add garlic and cook, stirring often, until golden brown, about 3 minutes. Add onion, chile, and ginger; season with salt. Cook, stirring often, until onion is softened, about 5 minutes. Add mustard seeds, coriander, and turmeric and cook, stirring to evenly distribute, until fragrant, about 1 minute.
  • Add coconut milk to skillet and bring to a simmer. Add reserved greens a handful at a time, letting each batch wilt slightly before adding more. Cook, tossing occasionally, until greens are tender and mixture looks creamy, 15–18 minutes. Taste and season with more salt if needed.
  • Transfer greens to a platter or large shallow bowl and top with coconut flakes and cilantro.Recipe from