Swiss Chard and Sweet Potato Salad
This colorful gluten-free warm salad or side dish packs a powerhouse full of nutritional value and tastes super-delish too!*
Ingredients
- 1 TBSP organic olive oil plus extra to drizzle
- 2 shallots peeled and finely chopped
- 1 tsp coriander seeds crushed
- 1 chili seeded and finely chopped
- 2 garlic cloves minced
- 2 large sweet potatoes peeled and cubed
- 9 oz Swiss chard leaves stalks removed and finely chopped, and leaves finely sliced
- salt and black pepper to taste
Instructions
- Heat the olive oil with a tablespoon of water over low heat in a medium saucepan with a lid. Add the shallots and coriander seeds and cook, stirring occasionally, until the shallots have softened.
- Add the chili and garlic, and cook for 1 minute. Add the sweet potato cubes and cook over medium heat for about 5 minutes, adding a dash of water if necessary. Then add the chopped chard stalks, cover with the lid, and cook for 10 minutes.
- When the sweet potato is almost cooked, add the shredded chard leaves, cover, and let them wilt for about 3 minutes. Serve with salt and black pepper, drizzle with a few drops of olive oil and serve.
Notes
If you're avoiding nightshades, the chili can easily be left out of this recipe, it still tastes great!
*Recipe from Neal's Yard Remedies/DK Publishing Healing Foods book.