Almond-Crusted Chard with Coconut Milk

Almond-Crusted Chard with Coconut Milk
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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.


  • 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


  1. 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. 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. 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. 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. 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. 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.

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