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Potato Yam Stew with Baby Kale and Parmesan
Serves 6.
Show lovage some love
The aromatic herb lovage has long been used for culinary and medicinal purposes in Great Britain and the Mediterranean. You can substitute 1/2 cup (125 mL) chopped fresh lovage leaves for celery leaves, and leave out the ground anise seed. Look for lovage at your local farmers’ market.Advertisement
Ingredients
- 2 Tbsp (30 mL) extra-virgin olive oil, plus extra, if required
- 1 large Vidalia onion, peeled and diced
- 2 large garlic cloves, chopped
- 3 cups (750 mL) peeled and diced russet potatoes, cut in 3/4 in (2 cm) cubes
- 1 jewel yam, peeled and chopped
- 2 in (5 cm) piece Parmesan rind (optional)
- 1 1/2 cups (350 mL) low-sodium chicken stock
- 1/3 cup (80 ml) chopped fresh celery leaves
- Pinch of ground anise seed
- 2 1/2 cups (625 mL) lightly packed baby kale leaves, divided
- 1 1/2 cups (350 mL) baby Swiss chard leaves, washed and spun dry
- Salt and freshly ground white pepper, to taste
- 2 Tbsp (30 mL) thick plain Greek yogurt (optional)
Nutrition
Per serving:
- calories 191
- protein 5g
-
fat
5g
- saturated fat 1g
- trans fat 0g
-
carbohydrates
33g
- sugars 4g
- fibre 4g
- sodium 100mg
Directions
01
Heat oil in large saucepan with tight-fitting lid. Add onion and sauteu0301 over medium-high heat until soft and almost clear, about 5 minutes. Be careful not to brown.
02
Stir in garlic, potatoes, and yam; coat with oil and onions. Add a little extra olive oil if needed. Add Parmesan rind, if using, and stock; bring to a boil. Reduce heat, cover, and simmer until potatoes and yam are tender, about 15 to 20 minutes.
03
Add celery leaves, ground anise seed, 2 cups (500 mL) baby kale, and Swiss chard. Simmer for 5 minutes or until tender. Remove Parmesan rind. Add salt and pepper to taste.
04
Spoon stew into bowls and place a small truss of fresh baby kale in the centre of each. Dollop each with 1 tsp (5 mL) yogurt and serve.
