This 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.
500g potatoes, scrubbed
sea salt and freshly ground black pepper
pinch saffron threads
2 cups vegetable stock
1 small red onion, diced
2 cloves garlic, finely chopped
1 bunch chard, stems sliced, leaves chopped
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
Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?
Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.
[email-subscribers namefield=”YES” desc=”” group=”Public”]
Follow my blog with Bloglovin
Other chard and spinach beet recipes you might like to try: