Source: dLife

A sweet and savory stew of Swiss chard, leeks, onions, and other vegetables.

Servings

1.5 cup low fat unsalted chicken broth (or vegetable broth)
1 large russet potatoes , peeled and diced (approximately 3/4 lb)
1.5 tbsp Butter, unsalted
1 tbsp canola oil
1 red onion , coarsely chopped
2 fresh leeks , trimmed, cleaned, and thinly sliced
4 scallions , trimmed and thinly sliced
1 Carrots, fresh, large, 7 1/4" - 8 1/2" long , peeled and diced
2.5 lb Greens, Swiss chard, fresh , washed, the stems cut into 1/2 inch pieces and the leaves coarsely chopped
0.25 tsp salt
0.5 fresh lemon juice, per fruit
0.5 tsp black pepper , freshly ground
1 tbsp chopped parsley (optional)

1 Combine broth and potato cubes in a small saucepan and simmer, covered, for approximately 10 minutes or until potatoes are tender.
2 Drain the potatoes, saving the broth, and puree with a food mill or through a fine-meshed sieve. (Don't use a blender or food processor as potatoes will become very sticky.) Stir the broth into the potato puree and set aside.
3 In large pot, heat butter and oil over medium heat. Add the onion, leeks, and scallions and cook, covered, for approximately 5 minutes or until tender, stirring occasionally.
4 Add 1/2 inch water and carrots and simmer for five minutes. Add the chard stems and cook them, covered until tender (approximately 3-5 minutes). Add the chard leaves and cook for 10 minutes, stirring occasionally.
5 Add the potato puree, stir thoroughly, and cook until heated through. Add salt, lemon juice, and black pepper and mix thoroughly.
6 Garnish with parsley if desired, and serve immediately.

This high fiber stew is also high in beta carotene.