Swiss chard potato stew

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Swiss chard potato stew

Swiss chard potato stew

Number of persons

4 chard

800 g potato

Olive oil

1 small can of canned tomatoes or 1 brick of tomato coulis

4 cloves of garlic

Celery (optional)

Aromatic herbs a bay leaf, a few sage leaves, thyme, possibly savory



Preparation: 10 min
Cooking time: 50 min
Step 1
Start by chopping the garlic, slice the chard ribs (you can keep the leaves for a soup for example), cut them into chunks.
Step 2
Heat the oil in a casserole or frying pan (a wok will do) over a fairly high heat.
Step 3
First place the chopped garlic and then, after a few seconds (be careful, the garlic burns quickly!), the chard pieces.
Step 4
While they are coming back, peel the potatoes and cut them into slices of about 1 cm.
Step 5
Sauté them with the chard for about 5 min, stirring regularly.
Step 6
Add the celery if you have any, cut into small pieces. Finally, add the tomatoes and the coulis as well as the aromatic herbs in good quantity, salt, pepper, possibly a little water according to the thickness of your casserole.
Step 7
When the liquid is boiling, cover and simmer over low heat for about 40 min (check at the end of cooking to see if the vegetables are cooked).
I add my grain of salt

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