California-style Swiss Chard Stew

Ingredients

In this California-style adaptation, we incorporate the vibrant flavors and ingredients commonly found in the cuisine of California. We introduce bell peppers and corn to add a touch of sweetness and crunch to the stew. Additionally, we infuse the dish with aromatic herbs and spices like cilantro and cumin, which are popular in California cuisine. These modifications enhance the overall flavor profile and give the stew a unique Californian twist. We alse have the original recipe for Berza de acelgas, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, diced 1 onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 yellow bell pepper, diced 1 yellow bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon chili flakes (optional for heat) 1/2 teaspoon chili flakes (optional for heat)
• 1 bunch Swiss chard, leaves separated from stems and chopped 1 bunch Swiss chard, leaves separated from stems and chopped
• 1 cup (150g) corn kernels 1 cup (150g) corn kernels
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 24g, 8g
• Protein: 5g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauté until fragrant and translucent.
2. 2.
   Add diced bell peppers and cook until they start to soften, about 5 minutes.
3. 3.
   Stir in diced tomatoes, vegetable broth, ground cumin, paprika, and chili flakes (if using). Bring the mixture to a simmer.
4. 4.
   Add the chopped Swiss chard stems to the pot and cook for 5 minutes until they begin to soften.
5. 5.
   Stir in the Swiss chard leaves and corn kernels. Cook for an additional 5 minutes until the leaves are wilted and the corn is tender.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the California-style Swiss Chard Stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Swiss chard — Make sure to separate the leaves from the stems and chop them separately, as the stems require a bit more cooking time to become tender.

Tips & Tricks

• For an extra burst of flavor, squeeze some fresh lemon juice over the stew before serving.
• Feel free to customize the stew by adding other seasonal vegetables like zucchini or carrots.
• If you prefer a spicier kick, increase the amount of chili flakes or add a dash of hot sauce.
• Serve the stew with a side of crusty bread or cooked rice to make it a more substantial meal.
• Leftovers can be stored in the refrigerator for up to 3 days and make for a delicious next-day lunch.

Serving advice

Serve the California-style Swiss Chard Stew in deep bowls, garnished with fresh cilantro. Accompany it with a slice of crusty bread or a scoop of cooked rice to complete the meal.

Presentation advice

To enhance the presentation, drizzle a swirl of olive oil on top of the stew and sprinkle some additional chopped fresh cilantro. The vibrant colors of the vegetables will make the dish visually appealing.