Swiss chard works best in this dish but if you can’t find it use spinach instead. If using spinach you get to skip the steps that involve removing and sautéing the ribs. If you use baby spinach you can even skip cutting it into ribbons. But, if Swiss chard is available it’s worth the extra work.
Easy Sweet Potato Coconut Milk Casserole
(adapted for the Sun Oven from Not Your Mother’s Casseroles by Faith Durand)
1 pound Swiss chard
2 pounds sweet potatoes, peeled and sliced into 1/8-inch thick rounds
salt and pepper to taste
2 tablespoons olive oil
1 onion, finely chopped
4 cloves garlic, minced
1 3-inch piece fresh ginger, peeled and grated
1/8 teaspoon red pepper flakes
1 14-ounce can unsweetened coconut milk, well stirred
Set Sun Oven out to preheat. Spray a baking pan with cooking spray; set aside.
Use a sharp knife to remove the ribs from the chard. Slice the ribs into 1/2-inch pieces and set aside. Cut the leaves into thin ribbons and set aside.
In a large skillet, heat the oil over medium heat. Add the onions and cook, stirring often, until softened, about 5 minutes. Stir in the garlic, ginger, and red pepper flakes. Add the sliced chard stems and continue cooking until just softened, about 5 more minutes. Stir in the leaves and cook until just wilted, about 2 more minutes. Remove from heat and season with salt and pepper. Arrange half of the sweet potato rounds in the bottom of the prepared baking dish and season with salt and pepper; they will overlap. Cover with half of the chard mixture and half of the coconut milk. Cover with the remaining sweet potato sprinkled with salt and pepper. Cover with the remaining chard mixture and coconut milk. Press down to submerge the greens in the milk. Cover with a second baking pan and bake in the Sun Oven until the liquid has been absorbed, about 1 1/2 hours. Let stand 10 minutes before serving.
Makes 8 servings.