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Thursday, December 9, 2010

Swiss Chard Stew

This Swiss Chard Stew from (Bon Appetit, December 2005) with curried red lentils and garbanzo beans is extraordinarily good. Making it also happened to effectively dispatch a number of things we already had in our cupboard such as several cubes of vegetable bouillon, lentils, cayenne, and curry powder. We didn't have red lentils, so I used the green variety, cooked until tender, and although this recipe calls for canned garbanzos, I used a pound of dried, simmering them independently first, which lent a nice texture to the dish. We had a bunch of fresh kale patiently waiting in our crisper, so I subbed that for the chard. A hint: to remove the stalks, just grab onto them with one hand and rip the leafy fronds off with the other. We also used a little creme fraiche instead of the yogurt called for as that was what we had on hand. Such a warming dish for winter and very easy to make. Just don't go overboard in devouring it when it is placed on the table--as you might well imagine, it is very high in fiber!

Swiss Chard Stew
Adapted from
2 tablespoons olive oil
1 large onion, thinly sliced
5 teaspoons curry powder
1/4 teaspoon cayenne pepper
3 14-ounce cans vegetable broth
1 large bunch or 2 small bunches Swiss chard, tough stalks removed, coarsely chopped (about 12 cups)
1 pound red lentils (about 2 1/4 cups)
1 15-ounce can garbanzo beans (chickpeas), drained
Plain yogurt

Heat oil in heavy large saucepan over medium-high heat. Add onion; sauté until golden, about 13 minutes. Mix in curry and cayenne. Add broth and chard. Increase heat; bring to boil. Add lentils and garbanzos; reduce heat to medium. Cover; simmer until lentils are tender, stirring twice, about 10 minutes. Divide stew among bowls. Top with yogurt.

Photo credit: Scott Peterson

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