Serves 4
A delicious warm side dish is a great way to show your love. Not only is it vegan– and vegetarian-friendly, it’s tasty, colourful and healthy.
You’ll be using coconut milk instead of cream, which not only adds subtle flavour but is a great vegan option for the dish. Mushrooms add a great heartiness to the dish, making every bite perfect. If you want to add some spice, feel free to include some chilli flakes to the meal. It’s greatas a healthy lunch snack during the week. Coconut Creamed Greens & Mushrooms are a great way to eat well and enjoy your food every time.
Ingredients:
?1 large onion, finely diced
?Pinch ground nutmeg
?1 Tbsp nutritional yeast (optional but gives a wonderful cheesy flavour to vegan dishes)
?1 tin / 400ml unsweetened coconut milk
?1 large bunch swiss chard or kale
?250g Portabellini mushrooms, sliced
?½ cup fresh pomegranate rubies
?½ cup coconut flakes, lightly toasted
?Olive oil or coconut oil
?Salt and freshly ground black pepper, to taste
Method:
In a large frying pan, heat a little olive or coconut oil.
Add the onion and sauté until soft.
Season well and add the nutmeg and nutritional yeast.
Pour in the coconut milk and bring to a simmer.
Wash and dry the swiss chard.
Roll up the leaves and roughly chop them
Once the coconut milk has reduced slightly add the swiss chard.
Simmer for a few minutes until the chard softens.
In a separate frying pan heat a fresh drizzle of olive or coconut oil.
Pan fry the mushrooms until golden brown and just tender.
Season lightly.
Spoon the greens and golden mushrooms into a serving dish.
Top with the pomegranate rubies, toasted coconut flakes and a fresh crack of black pepper.
Serve alongside any festive meal or enjoy as is.
Categories: Recipes, South Africa Mushroom Farmers Association SAMFA
