This was another effort of mine to get swiss chard into a meal that we enjoyed, and I consider it a success. It was one of those moments (some of you can relate to this) where I had a group of ingredients and a general idea of what I wanted to do with them, so I just searched all around the internet until I found a smart cook with the same ideas. The inspiration in this case came from a recipe on the blog Kid Tested Firefighter Approved, and I modified it a little based on what I had available and where my heart led me. It’s complex, hearty, and a great way to use some less common ingredients.
Chard Quinoa Stew Recipe
4-5 chard leaves with stems
1 medium onion, diced
8 oz mushrooms, sliced
3 cloves garlic, minced
4 cups stock
1 28 oz can tomatoes
1/2 cup dry quinoa
1 cup dry lentils
2 tsp oregano
2 tsp thyme
1/2 tsp rosemary
3 tb cider vinegar
1 tsp chipotle paste
Cut the chard leaves from the stems, and chop roughly. Dice the stems like you would celery and set aside.
Saute the onions and chard stems in a tablespoon or so of oil. Once they’re soft, add the mushrooms and garlic.
Once the mushrooms are browned, add the lentils and quinoa and stir in. Puree the tomatoes in a blender, and add the puree along with the stock to the mix and bring to a healthy simmer.
Finally, add the chard leaves, spices, and vinegar and adjust salt and spices to taste. Simmer for about 30-45 minutes, until lentils are soft, and serve!
