On Saturday my favourite organic produce vendor at St. Lawrence had rainbow chard on sale in honour of pride so I grabbed a couple bunches. I've only recently started using chard (swiss, rainbow or otherwise) but I wish I had discovered it earlier. Raw or cooked, I love the texture of the leaves. The fact that the stalks cook up well too is a bonus. No wasted material.
My favourite way to prepare chard at the moment is in a coconut curry sauce, which I guess is a bit reminiscent of creamed spinach (a dish I've never had).
First, strip the leaves from the stems and tear the leaves into bite-sized pieces. Wash the leaves and dry them (salad spinner is great for this). Wash the stems and chop them into centimetre-sized chunks. Chop up some onion too. I've used actual onion, shallots or even green onions for this.
Heat up a big frying pan and then add a very generous chunk of ghee or cooking fat of your choice. Once the fat is hot, add the chopped stems and onion and stir-fry until soft. Next add the spices: curry powder (I use Penzey's Hot Curry Powder), Aleppo chili pepper, garlic and ginger. The garlic and ginger can be powdered or fresh minced. I've also used onion powder when I didn't have any actual onion. Mix the spices in well and fry until fragrant.
Next, add the leaves. Really pack them into the pan, add way more than you think appropriate as they'll cook down a lot. Cover the pan well and allow the leaves to wilt and shrink (at least five minutes maybe more). Don't worry about the spices and stuff sticking to the bottom of the pan. When the leaves are done wilting you mix them in well with the stems and spices and the moisture from the leaves will deglaze the pan to pull up the crusty delicious bits.
Continue cooking and stirring for a while until a good bit of the moisture of the leaves has boiled off. Then add enough coconut milk to make it kind of soupy. Mix well and then simmer for a while stirring occasionally until it thickens a bit.
Serve warm with other food. It's also good cold the next day. Last night I ate this with leftovers from the best roast chicken I've ever made and the extra coconut sauce went great on top of the moist lemony chicken meat.