You won't even miss the cream in RoccoDiSpirito's ingenious dairy-free vegan side.
Unsweetened coconut milk and refined coconut oil combine to add a creamy richness to this vegan Swiss chard side from chef Rocco DiSpirito. Reducing the coconut milk deepens its flavor and lends a velvety texture that truly mimics dairy.3 tablespoons plus 1/4 teaspoon kosher salt, divided1/4 teaspoon black pepperCook coconut milk in a large high-sided skillet over low, stirring occasionally, until reduced by half, about 30 minutes. Pour into a liquid measuring cup or small bowl; set aside.
Chop stems into 1/4-inch pieces.Transfer stems to boiling water; cook until tender, about 5 minutes. Using a slotted spoon, transfer to a large bowl. Add leaves to boiling water; cook until bright green and almost tender, about 1 minute. Drain. Add leaves to stems in bowl.Add shallot and coconut oil to cleaned skillet; cook over medium-high, stirring often, until translucent, about 3 minutes.
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