Swiss chard stew with pimentón

Swiss chard stew with pimentón

At the table

By
From
Basque
Serves
4
Photographer
Laura Edwards

I’d never cooked with Swiss or rainbow chard until I started working at Eyre Brothers in London. I fell in love with the beautiful colours – just looking at it makes me happy.

This stew is an interpretation of my mum’s recipe because even though we overcook the chard very slightly, my mum cooks it even for longer!

I normally serve this as a starter, but you can also use this recipe as a side for some grilled fish or chicken.

Ingredients

Quantity Ingredient
olive oil
1 large onion, finely chopped
2 garlic cloves, finely sliced
1 red pepper, deseeded and finely sliced
1 teaspoon pimenton
500g floury potatoes, sliced
750g swiss chard, stalks roughly chopped and leaves shredded
750ml fresh vegetable stock
sea salt
freshly ground black pepper

Method

  1. Heat a little oil in a casserole dish and gently fry the onion for 10 minutes until softened. Add the garlic and fry for a minute, then add the red pepper and pimentón and fry for a few more minutes.
  2. Add the potatoes, Swiss chard stalks and stock, season well and bring to a simmer. Cover and cook for 20 minutes, adding the leaves for the last few minutes, until you have a lovely thick stew. Serve with lots of crusty bread to mop up the juices.
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