Swiss Chard - 1 bunch, stems and leaves separately chopped
Virgin Coconut Oil - 1 tbsp
Shallot - 1, chopped
Garlic Cloves - 4, thinly sliced
Red Chili Powder - 1/4 tsp
Dessicated Coconut - 1 tbsp
Pine nuts - 2 tsp, lightly toasted
Lemon Juice - 1 tsp
Toast the dessicated coconut over low heat in a skillet till they are light brown. Keep aside.
Add the chopped chard stems and cook for a minute.
Now add the chopped greens and salt, red chili powder. Toss well. Cook for a few minutes more till the greens wilt and become soft.
Remove from heat and mix lemon juice. Sprinkle the toasted coconut and pine nuts on top and serve.