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Swiss Chard and Onion Stew
Source: dLife

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

Rating:
Prep Time: 30 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 118.1
Total Carbs 17.4 g
Dietary Fiber 2.9 g
Sugars 3.3 g
Total Fat 4.4 g
Saturated Fat 1.6 g
Unsaturated Fat 0.6 g
Potassium 385.0 mg
Protein 4.0 g
Sodium 257.5 mg
Dietary Exchanges
1 Fat , 2 Vegetables , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

1 1/2 cup  low fat unsalted chicken broth
1 each  large russet potatoes
1 1/2 tbsp  Butter, unsalted
1 tbsp  canola oil
1 each  red onion
2 each  fresh leeks
4 each  scallions
1 each  Carrots, fresh, large, 7 1/4" - 8 1/2" long
2 1/2 lb  Greens, Swiss chard, fresh
0 1/4 tsp  salt
0 1/2 each  fresh lemon juice, per fruit
0 1/2 tsp  black pepper
1 tbsp  chopped parsley
Directions
  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.

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