Potatoes & Chard in Garlicky Saffron Broth

Potatoes & Chard in Garlicky Saffron BrothThis isn’t a soup, but rather potatoes and chard in a little aromatic broth – it is delicious served as a meal in itself or as a side dish. On this occasion I served it in rimmed plates with a pan-fried fish fillet sitting on top – delicious!

Potatoes & Chard in Garlicky Saffron Broth

Chard, silverbeet or spinach all work well in this dish – if using spinach the cooking will be slightly less.

The saffron gives this dish the most wonderful aroma as it cooks.

Serves 4

500g potatoes, scrubbed
sea salt and freshly ground black pepper
pinch saffron threads
2 cups vegetable stock
1 small red onion, diced
olive oil
2 cloves garlic, finely chopped
1 bunch chard, stems sliced, leaves chopped
lemon juice

1              Place potatoes in a large saucepan and pour over cold water to cover. Cover, place over a medium-high heat and bring to the boil. Remove cover, season with salt, reduce heat and simmer for 15-20 minutes or until potatoes are just tender. Drain and set aside until cool enough to handle. Cut into chunks.

2              Place saffron threads and about ¼ cup stock in a small bowl and set aside to soak.

3              Place onion and a splash of oil in a large frying pan over a
medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent. Add chard stems and garlic and cook, stirring, for about 2-3 minutes or until fragrant and stems start to soften.

4              Add chard and cook, stirring, for 5 minutes or until chard starts to wilt. Add stock, saffron mixture and potatoes, bring to
simmering and simmer for 10 minutes. Add a good squeeze of lemon juice and season to taste with salt and black pepper.

Where did the ingredients for this dish come from:
Potatoes, onion, garlic, lemons: Krismaw Gardens – Hastings; Chard: The Chef’s Garden @ Epicurean – Hastings; Saffron: Terrza Saffron – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: stock, salt, black pepper

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other chard and spinach beet recipes you might like to try:

Spicy Chard 1 002a

Spicy Sautéed Swiss Chard & Onions

Creamy Spiced Spinach Beet

Creamy Spiced Spinach Beet

Oyster Mushroom & Spinach Beet Braise

Oyster Mushroom & Spinach Beet Braise

 

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