Fiber-rich Swiss chard’s slightly bitter taste fades with cooking, and marries well with the sweet potato in this recipe. This also makes a great side dish.
Ingredients
- 1 tbsp olive oil, plus extra to drizzle
- 2 shallots, peeled and finely chopped
- 1 tsp coriander seeds, crushed
- 1 chile, seeded and finely chopped
- 2 garlic cloves, minced
- 2 large sweet potatoes, peeled and cubed
- 9 oz (250 g) Swiss chard, stalks removed and finely chopped, and leaves finely sliced
- salt and freshly ground black pepper
How to Make It
- Heat the olive oil with a tablespoon of water over low heat in a medium saucepan with a lid. Add the shallots and coriander seeds and cook, stirring occasionally, until the shallots soften.
- Add the chile and garlic, and cook for 1 minute. Add the sweet potato and cook over medium heat for about 5 minutes, adding a dash of water if necessary. Then add the chopped chard stalks, cover with the lid, and cook for 10 minutes.
- When the sweet potato is almost cooked, add the shredded chard leaves, cover, and let wilt for about 3 minutes. Season with salt and pepper, drizzle over a few drops of olive oil, and serve.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 194 kcal Calories from Fat: 54 kcal |
|
% Daily Value*
|
| Total Fat 6 g 17% |
Saturated Fat 1 g 5% |
Trans Fat 0.0 g |
carbohydrates 33 g 25% |
Dietary Fiber 5 g 13% |
Sugars 9 g 10% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |