Last week I attended the monthly potluck at the Northern Connecticut Vegetarian Society and was amazed as usual at the variety of delicious foods! Perfect for sampling and figuring out what I love and what I want to avoid on my cooking adventures. Well, my favorite dish was the Sweet Potato Stew with Swiss Chard. OMG! If I could have eaten only that all night!
Well, here’s the recipe:
SWEET POTATO STEW WITH CHARD
2 Tablespoons Olive Oil
2 Cups Yellow Onion, Diced
1 Large Sweet Potato
4 Cloves Garlic, Chopped
1 Jalapeno Pepper, Minced With Seeds
1 Tablespoon Fresh Ginger
1 Teaspoon Ground Coriander
½ Teaspoon Turmeric
1 Can (14 ounces) Coconut Milk
2 Cups Water
1 Bunch of Swiss Chard
¼ Cup Cilantro
Squeeze of Lime for Garnish
Serve with Quinoa or Jasmine Rice
1. Warm the oil over medium heat in a large sauce pan; add the onion and a bit of
2. Add sweet potato, garlic, pepper, ginger, spices and sauté for a minute or two.
3. Add 2 cups of water, coconut milk and a bit of salt; bring to a boil and reduce to
a simmer for about 15 minutes, covered.
4. Add the chard and continue cooking for about 8‐10 minutes until the chard is
5. Thin with water if necessary; serve over quinoa or jasmine rice.
* for a healthier low‐fat version, do not add the olive oil and choose reduced‐fat
**The above stew features Swiss chard. While Swiss chard looks similar to kale,
Swiss chard has a more delicate flavor. Its long list of nutrients includes Vitamins A,
C, E, and K, Potassium, Iron, and Fiber.
Also, I found a Youtube cooking demonstration of the recipe:
I’ll be making it this week and passing some on to a few friends and family!