Julia Gartland
Kale, step aside. Chard is tender yet hearty and packed with bone-building vitamin K. It’s ideally blanched and rolled, as you’ll discover in this dignified dish.
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Yields:
1 – 4
portions
Total time:
0
hour
25
minutes
13.5-oz can of unsweetened light coconut milk
coconut milk
plus 1/4 teaspoon chili sauce
boneless chicken breast, trimmed and cut into thin chops
large leaves of chard
fresh lime juice, divided, plus lime wedges to serve
crunchy peanut butter
grated fresh ginger
medium carrot (about 4 oz)
small Persian cucumbers
small red bell pepper, sliced
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- In a large bowl, whisk together the coconut milk and ½ tablespoon chili sauce. Reserve ½ cup mixture and set aside. Add the chicken to the remaining mixture and refrigerate for at least 20 minutes. and up to 24 hours.
- Meanwhile, fill a large skillet with 1 inch of water and bring to a boil. Fill a large bowl with ice water and line a baking sheet with clean tea towels. Working with 1 chard leaf at a time, lay on work surface vein side up and carefully trim the side of the stem so it is flush with the rest of the leaf (this will make it more pliable when wrapping). Add leaf to boiling water and cook for 30 seconds; immediately transfer to ice water to cool, then transfer to prepared baking sheet; repeat with the remaining leaves.
- Make peanut dipping sauce: In a small bowl, whisk together peanut butter, honey, ginger, 1 tablespoon lime juice, 2 tablespoons reserved coconut mixture, and remaining ¼ teaspoon chili sauce; put aside.
- Heat grill or griddle pan to medium. Using a vegetable peeler, slice the carrot lengthwise into ribbons and toss with the remaining 1 tablespoon lime juice; let sit, stirring occasionally, until ready to use.
- Remove chicken from marinade (discard marinade) and grill until lightly charred on one side, 1 to 2 minutes. Turn over and continue cooking, basting with some reserved coconut mixture, until chicken is cooked through, 3 to 6 minutes. Lake. Place the chicken on a cutting board, brush with the remaining coconut mixture and let it rest for at least 5 minutes. before cutting.
- Cut the cucumber into ribbons with a vegetable peeler. To assemble wraps, lay out each chard leaf and pile with vegetables and chicken. Roll up, fold sides over filling, then roll from bottom to top. Halve if desired and serve with peanut dipping sauce.
This article originally appeared in the May/June 2022 issue of Women’s Health†
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