Found a good use for some full fat coconut milk left over from making Mint Coconut Dressing. Worked out well!
Creamy Red Chard and Mushrooms
About 2 cups Red Chard, chopped
1 cup chopped mushrooms
1 T bacon grease
1.5 T grass fed butter
2 T (more or less) full fat coconut milk
(I threw in a bit of juices left over from roasted chicken for added flavor. You might want to add other favorite seasonings. Turmeric or ginger comes to mind.)
Melt fats in skillet. Add chard and mushrooms. Sauté until chard wilts and mushrooms soften. Stir in coconut milk and blend all until a sauce forms. Enjoy!