Stewed red chard with paprika and potatoes
Ingredients (4 persons)
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750 grams of red Swiss chard (chopped stems and shredded leaves).
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500 grams of potatoes (sliced).
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750 ml of homemade broth (vegetable or chicken).
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1 large onion finely chopped.
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2 cloves garlic sliced into thin strips.
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1 red bell pepper sliced thinly.
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1 teaspoon of paprika (de la Vera or similar).
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Extra virgin olive oil or coconut oil.
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Salt and black pepper freshly ground.
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Preparation
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Sauté the base: Heat a little oil in a saucepan and sauté the onion for about 10 minutes, until it's very soft. Add the garlic and cook for one minute; then add the red bell pepper and the paprika, stirring gently so it doesn't burn for a couple more minutes.
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Cooking Vegetables: Add the potatoes, the chard stems (which take longer to cook than the leaves) and the homemade broth. Season with salt and pepper to taste and bring to a boil.
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Slow-Cooked Stew: Reduce the heat, cover the pot, and let it cook for about 20 minutes or until the potato is tender.
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Final Step: Add the red chard leaves during the last few minutes of cooking, stirring gently until the stew reaches a slightly thick and delicious consistency.
«Red Swiss chard is rich in betalains, powerful antioxidants that help combat oxidative stress in cells. For my patients, this stew is ideal, since the magnesium in the chard and the potassium in the potatoes are essential for muscle relaxation and proper nerve transmission along the spine.»
— Dr. Marc Bony, Doctor of Chiropractic.
