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–+ servings

Fresh Greens & Sweet Potato Stew

Beverly Verwey
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Servings 4 people
Calories 430 kcal

Ingredients
  

  • 4 cups water
  • 1 large sweet potato cubed
  • 1 large russet potato cubed
  • 1 tbsp nutritional yeast
  • 3 shallots sliced
  • 2 cloves garlic minced
  • 1 large carrot cubed
  • 1 large parsnip chopped
  • 1 large celery stalk chopped
  • 1/2 tsp ground cumin
  • 1 tsp curry powder
  • 1/4 tsp turmeric
  • 1 tsp dried oregano
  • 1/2 tsp thyme
  • 3/4 cup green peas
  • 4 cups Swiss chard cut into ribbons

Instructions
 

  • In a medium-sized pot boil 4 cups of water. Add the cubed russet potato and 1/4 of the sweet potato. Reduce heat and cook until the potatoes are soft. Drain the water but keep the water for use later. Mash the potatoes, mix in nutritional yeast, and set aside.
  • In a large pot saute the shallots and garlic with a small amount of water for approximately 5 minutes or until the shallots are soft.
  • Add the potato water, remaining sweet potatoes, carrots, parsnip, and all the herbs. Bring to a boil and then reduce the heat to low and simmer for 20 minutes or until the vegetables are soft..
  • Once the vegetables are soft, stir in the mashed potatoes and cook for 5 minutes. Let the stew thicken. Add the peas and swiss chard and cook for 5 more minutes or until the chard is wilted and peas are heated through.
  • Serve.

Notes

Instead of swiss chard use spinach or collard greens. Add other vegetables if you wish.

Nutrition

Calories: 430kcalCarbohydrates: 75gProtein: 14.5gFat: 1.5gSodium: 313mg
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