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Potato Yam Stew with Baby Kale and Parmesan

Serves 6.

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    Potato Yam Stew with Baby Kale and Parmesan

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    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.

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    Potato Yam Stew with Baby Kale and Parmesan

    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:

    • calories191
    • protein5g
    • fat5g
      • saturated fat1g
      • trans fat0g
    • carbohydrates33g
      • sugars4g
      • fibre4g
    • sodium100mg

    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.

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