1 tbsp. butter

1/2 c. finely chopped onion

2 cloves garlic, minced

1/2 teaspoon chopped fresh rosemary leaves

1/4 tsp. salt

1/2 tsp. black pepper

6 cups Swiss chard, stems removed

4 oz. cream cheese

2 oz coconut cream (from 4 oz. can) (may substitute 1/4 c. heavy cream)



  1.  In a large pan, melt butter over medium heat.  Add onions, garlic, rosemary, salt and pepper.  Stir and cook 3 to 5 minutes until soft and fragrant.
  2. Add chopped Swiss chard.  Cook until wilted, about 3 minutes.
  3. Remove from heat and transfer cooked vegetables to a fine mesh strainer.  Squeeze out as much liquid as possible.  Return vegetables to pan.
  4. Over low heat, add cream cheese and heavy coconut cream to the pan.  Stir until well combined with vegetables and slightly thickened, about 5-7 minutes.
  5. Transfer to serving dish and serve warm with bread, chips or vegetable crudites