Now that I’ve discovered rainbow chard, I want to put it in everything! I recently tried it as a side dish at Veggie Galaxy and assumed the wonderful buttery flavor came from lots of added fat. I was delighted to discover that my homemade version—with just salt and a bit of olive oil—tasted just as rich and delicious.
It was a no-brainer to substitute chard for spinach in this recipe. In addition to having more flavor than spinach, it adds a pop of color to compete with the bright orange sweet potatoes. I would serve this to entertain, either as a side dish or as a main course. It’s easy to stuff a few potatoes and keep them in the oven while you prepare the other parts of the meal.
- 2 medium sweet potatoes
- 1 tsp olive oil
- 3 tbsp vegetable or chicken broth, divided
- 1/4 tsp onion powder
- 1/4 tsp ground coriander
- 1/2 tsp dried thyme
- 6 cups thinly sliced rainbow chard
- 2 tbsp parmesan cheese, plus garnish
- 2 tbsp chopped fresh parsley, plus garnish
- sea salt
- With a fork, pierce the sweet potatoes in several places. Place in the microwave on a paper towel and cook for 3 minutes per side (about 6 minutes total), or until tender when pierced with a fork. Set aside to cool.
- Heat the olive oil and 1 tbsp broth in a large skillet over medium heat. Add the spices and cook for 30 seconds.
- Add the sliced chard and cook, covered, for about 15 minutes. Stir occasionally. Add more broth if the liquid dries up before the stems are cooked through.
- When the potatoes are cool, carefully scoop out the middles and place in a medium-sized bowl. Be sure to leave the skins intact for presentation!
- Mash the potato flesh until smooth, adding the cheese. Add 1 or 2 tablespoons of broth until you have a creamy, spreadable mixture. Stir the parsley into the chard, and then stir chard into the potatoes—the ratio should be able 50:50 potato:chard.
- Scoop the mixture into the sweet potato skins, and put them in the microwave for a few seconds if the mixture has cooled down more than you like. Serve sprinkled with parsley and cheese.
Serves 2. Adapted from http://www.cookincanuck.com/2013/09/stuffed-sweet-potato-recipe-with-spinach-hummus-feta/