Almond-Crusted Chard with Coconut Milk
What Started it all:
Almonds, Chard, coconut milk, frying pan
We're going to make a stunning dish that'll knock your socks off. Almond-crusted chard with a creamy coconut milk sauce. Simple, elegant, and bloody delicious.
Ingredients
- 200g almonds, finely chopped
- 8 large chard leaves, stems removed
- 400ml coconut milk
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 lemon, juiced
Instructions
- 1. Prep the Chard: Rinse the chard leaves thoroughly under cold water. Pat them dry with a kitchen towel. Remove the stems and set them aside. We're only using the leaves for this one, so don't get any funny ideas.
- 2. Crust the Chard: In a large bowl, mix the finely chopped almonds with a pinch of salt and pepper. Press each chard leaf into the almond mixture, making sure they're well-coated. Don't be stingy – we want a nice, even crust.
- 3. Heat the Pan: Place a large frying pan over medium-high heat. Add the olive oil and let it heat up until it’s shimmering. If it’s not hot enough, you’re wasting time – and I hate wasting time.
- 4. Cook the Chard: Carefully place the almond-crusted chard leaves into the frying pan. Cook for about 2-3 minutes on each side, or until the almonds are golden brown and crispy. Don’t overcrowd the pan – do it in batches if you have to.
- 5. Make the Sauce: In a separate saucepan, pour in the coconut milk and bring it to a gentle simmer. Add a pinch of salt and the lemon juice. Stir occasionally, letting it reduce slightly until it thickens to your liking.
- 6. Serve: Arrange the cooked chard leaves on a serving platter. Drizzle the coconut milk sauce over the top. Make sure it looks bloody fantastic – presentation is key.
There you have it – almond-crusted chard with coconut milk sauce. Simple, elegant, and absolutely delicious. Now get it on the table and watch the compliments roll in. And remember, don't ever settle for anything less than perfection in the kitchen!