Gourmet Veggie Mama

Chard and sweet potato stew

In possession of a couple of lovely bunches of rainbow chard from Full Circle Farm, and inspired by a post a while back on 4488: A Ridge Blog, I decided to make a chard and sweet potato stew the other night. People, I have to tell you, it was so good.

Yes, yes, yes.

For something so simple, it was really, really beautiful. Maybe it was the fantastic 2003 Ridge Estate Cabernet Sauvignon I used in it, or maybe it was just the synergy of the superfoods (sweet potatoes and chard are both nutrient-packed), but either way, it was a great winter dinner. Add a salad of mesclun greens and baby spinach from our garden and a chunk of crusty bread, and it was perfect. Who says a vegetarian stew can’t be hearty?

Chard and Sweet Potato Stew
Based on this recipe

2-3 Tbs olive oil
4 cloves garlic
1 onion, halved and thinly sliced
2 bunches chard
1 large sweet potato
4 cups vegetable stock
2 cups water
red wine
herbes de provence*
salt and pepper

Add the olive oil and garlic to a soup pot and sweat over medium heat, stirring. Once the oil is heated, add the onions and saute until softened. Turn the heat down and cook until caramelized, 15 to 20 minutes.

Strip the chard leaves from the stems and roughly chop both the leaves and the stems. Peel the sweet potato and chop into bite-sized cubes. Once the onion is golden brown, turn the heat back up to medium and add the chard leaves and stems. Stir until wilted. Add in the sweet potato cubes and stir for a couple of minutes.

Add the stock and water and bring to a low boil. Turn the heat down to low and simmer until the potato starts to soften, about 15 to 20 minutes. Add in a healthy splash of wine (one glass for you and one glass for the pot should do it!), a generous sprinkling of herbes de provence, and salt and pepper to taste. Simmer for a further 5 minutes.

Slice the cheese into thin strips. Ladle the soup into bowls, and top with cheese. Serve just as the cheese is beginning to melt.

* Substitute thyme and/or fennel seeds if you don’t have herbes de provence (I didn’t).

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9 Thoughts on “Chard and sweet potato stew

  1. Would anyone know the “nutritional” value of this stew? I am on Weight Watchers and counting the point system!!! Thanks.

    • I wish I did, but I don’t really know the points system. Honestly, I think it must be really healthy — the only thing that might torpedo you would be using too much cheese on top!

      • Thanks Lauren…we just finished this incredible dish….and what a dish it was…really makes me think strongly about going veg however, my husband’s eyes literally disappeared into his head! I just thought it was divine….couldn’t get enough of it for me….I just guesstimated the points….mainly all veggies except for the cheese and wine and that I did spariingly…well maybe! By the way I came to your blog thru your Dad…we are in a study group together….reading Emotional Literacy by Claude Steiner….I love your blog…it’s fun to read and this is the first recipe I’ve made and want to thank you so very much for sharing your life and love of food….big hug Sharli

        • I am so very glad you liked it! Don’t let him deter you from thinking about it — my hubby is not vegetarian, but he still eats mostly veg at home, and I never thought I’d see the day!

          • you’re so right…miracles never cease to amaze me….thanks for your quick replies! awaiting your next treasure…Sharli

  2. I also got your blog though your dad. We go to the same church.
    I love your recipes! I am an transitioning vegetarian. That means that I do it meat occasionally and then only very small portions. I am also married to a meat and potato man. But I must say that he is coming over to my way of eating more and more!! The health benefits are beginning to sink in. Keep up the great recipes and life!

  3. Love this stew! All of my favorite flavors.

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