Chard and Sweet Potato Stew

I often prepare this in a morning, and then let it sit in a slow cooker all day. If you don’t have a slow cooker, or the time to let it cook, it is still great with the instructions below.

If you are a meat eater, this is wonderful with some meat added as well. We predominantly eat vegetarian, but I made a version of this with a little venison, by searing chunks of the venison in olive oil, and then adding them to the stew to slow cook for awhile before serving.

• 2 small to medium onions, finely chopped

• 2-3 garlic cloves, crushed

• 1 large sweet potato

• 1 bunch of chard, stems finely chopped, and greens sliced into thin ribbons

• 1 medium yellow beet, chopped into 1/4-inch cubes

• 1 small red cabbage, core removed, chopped into fine ribbons

• 6 cups chicken broth (or your broth of preference

• 2 cups crushed tomatoes, or tomato puree, or diced tomatoes

• 2 TBSP olive oil

• 1 tsp fennel seed, toasted (optional, but so, so good)

• 1 tsp coriander

• 1 tsp oregano

• 1 tsp basil

• 1 tsp spicy mustard

• salt and pepper to taste

In a small pan, spread the fennel seed and heat over a medium flame, stirring as needed to prevent burning, until they are lightly toasted and set aside. Toss the sweet potatoes and yellow beets with 1 TBSP olive oil and spread on a baking sheet. Roast at 400 until they have lightly browned. Meanwhile, in a large pot, saute the onion, garlic, chard stems, and red cabbage with olive oil until the cabbage is fully cooked. Add the broth, tomatoes, toasted fennel seed, coriander, oregano, basil, mustard, and roasted sweet potatoes and beets. Let simmer on low for as long as you can before serving. Add the chard greens about 10 minutes before serving. Enjoy!