|I used Rainbow Swiss Chard, hence the color...|
Swiss Chard Dairy Free Custards
1 head organic greens
2 Tablespoons diced onions
4 egg yolks
1 1/2 cups full fat coconut milk, I like Native Forest brand because of their BPA-free can
coconut oil or pastured lard for sauteing
sea salt to taste
4 - 6 ramekins
Clean your greens well, making sure you get all the sediment out, especially if they are organic. Remove all ribs and veins if they are also thick, like they were in my chard. Tear into small pieces.
Heat your oil/lard in a saucepan and add onions, sauteing for a minute or two before adding the greens. Saute them together until greens are well cooked. Remove and cool. Dice cooled greens (chop into small pieces).
Preheat oven to 300˚F. Grease your ramekins with coconut oil/lard. Heat coconut milk in a saucepan until hot, or barely simmering. Remove from heat and slowly whisk in egg yolks, one at a time. Keep whisking until well blended. Stir in greens (eyeball the amount, if it looks like you have too much greens for liquid, then don't add it all). Pour into cups evenly. Place cups in a roasting pan or casserole dish and fill with water up to about a quarter of the way up the cups. Bake 25 - 35 minutes or until a toothpick inserted in the center comes out clean. Cool and scoop out spoonfuls to put on your little one's plate.
My little one loved them! They got gobbled up before I could get a pic! Next time I make some, I will post one! ** update, pic posted.