Usually stew means some combination of meat, potatoes, and spices. This variation of stew is filled with chard, potatoes, and white beans.
Chard, also know as swiss chard, is a leafy green with a deep red stem. It is known as one of the healthiest vegetables due to all the vitamins, minerals, iron, fiber, and protein. Raw chard has a slightly bitter taste so cooking it in this stew softens the flavors.
I used the Northwoods Seasoning from Penzeys Spices. It's a combination of salt, paprika, pepper, thyme, rosemary, chipotle, and garlic. You can easily make a spice mix of your own or use one that you already have.
Chard, White Bean, and Potato Stew
Adapted from The New York Times
1 cup dried white beans (soak for at least 6 hours)
1 bunch of red chard
2 tablespoons EVOO
1 medium onion, chopped
1 pound new potatoes, chopped
1 teaspoon garlic powder
1 tablespoon Northwood Seasoning (Penzeys Spices)
Salt and pepper
Drain the beans and combine with 4 cups of water in a large pot. Bring to a simmer and skim off any foam. Reduce the heat to low, cover, and simmer for 1 hour. While the beans are cooking stem and clean the chard. Dice the stems and coarsely chop the leaves.
In a heavy non-stick skillet heat the EVOO over medium heat and add the chard stems and onions. Cook until soft about 5 minutes. Add the potatoes and stir together. Transfer the mixture to the pot with the beans. Add salt, pepper, garlic powder, and Northwood seasoning. Cover and bring it back to a simmer for 30 minutes, or until the beans and potatoes are tender.
Add the chard leaves to the pot and cover for another 15 minutes. Add any additional salt and pepper needed. Serve and enjoy!