Show lovage some love
The aromatic herb lovage has long been used for culinary and medicinal purposes in Great Britain and the Mediterranean. You can substitute 1/2 cup (125 mL) chopped fresh lovage leaves for celery leaves, and leave out the ground anise seed. Look for lovage at your local farmers’ market.
Ingredients
2 Tbsp (30 mL) extra-virgin olive oil, plus extra, if required
1 large Vidalia onion, peeled and diced
2 large garlic cloves, chopped
3 cups (750 mL) peeled and diced russet potatoes, cut in 3/4 in (2 cm) cubes
1 jewel yam, peeled and chopped
2 in (5 cm) piece Parmesan rind (optional)
1 1/2 cups (350 mL) low-sodium chicken stock
1/3 cup (80 ml) chopped fresh celery leaves
Pinch of ground anise seed
2 1/2 cups (625 mL) lightly packed baby kale leaves, divided
1 1/2 cups (350 mL) baby Swiss chard leaves, washed and spun dry
Salt and freshly ground white pepper, to taste
2 Tbsp (30 mL) thick plain Greek yogurt (optional)
Directions
Heat oil in large saucepan with tight-fitting lid. Add onion and sauté over medium-high heat until soft and almost clear, about 5 minutes. Be careful not to brown.
Stir in garlic, potatoes, and yam; coat with oil and onions. Add a little extra olive oil if needed. Add Parmesan rind, if using, and stock; bring to a boil. Reduce heat, cover, and simmer until potatoes and yam are tender, about 15 to 20 minutes.
Add celery leaves, ground anise seed, 2 cups (500 mL) baby kale, and Swiss chard. Simmer for 5 minutes or until tender. Remove Parmesan rind. Add salt and pepper to taste.
Spoon stew into bowls and place a small truss of fresh baby kale in the centre of each. Dollop each with 1 tsp (5 mL) yogurt and serve.
Each serving contains: 191 calories; 5 g protein; 5 g total fat (1 g sat. fat, 0 g trans fat); 33 g total carbohydrates (4 g sugars, 4 g fibre); 100 mg sodium
