Weight & Wellness
575

Red Chard and Potato Saute

 

You can transform this saute into a soup or stew by adding a mixture of chicken or vegetable broth an tomato juice (or sauce) to "loosen" the saute to the desired consistency.

 

1 bunch red chard  - stems sliced, leaves coarsely chopped

2 stalks celery - sliced

6 cloves garlic - thinly sliced

1/2 C.  parsley - chopped (stems included, finely chopped)

5 yukon gold or russet potatoes - unpeeled, cubed

about 1/2 C. grape tomatoes - halved

extra virgin olive oil

(a few pinches turmeric)

s & p to taste

a little or alot of broth and tomato juice

 

Heat a deep 12" frying pan.

 When hot, add olive oil.

 When the oil shimmers, add chard stems, celery, and potatoes.

 Cook a few minutes, then add garlic.

When garlic is fragrant, add tomatoes parsley stems and about 1/2 broth and tomato juice mixture.

Cover and simmer about 30 - 40 minutes, or until potatoes are very tender.

Stir in parsley leaves, turmeric, and salt and pepper.

Eat as is, or turn into a soup or stew with the addition of more broth and tomato juice.

 

note:  you may subtitute any fresh herb you prefer, for the parsely