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Taro in Chard and Cilantro Stew

5 from 3 votes
Print Recipe
Course: Main Course
Cuisine: egyptian, Middle Eastern
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil or safflower oil
  • 1 bunch green chard (2 cups chopped)
  • 1 bunch cilantro (1 c chopped)
  • 2 tbsp minced fresh garlic
  • 1 tsp ground coriander
  • 1 tsp cardamom
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 bay leaves
  • 3 cups vegetable or meat broth
  • 2 cups diced taro, peeled and washed well or substitute peeled and diced parsnips or potatoes

Method
 

  1. In a large pot over high heat, heat the oil.
  2. Strain the chopped chard and cilantro and then saute in the hot oil. Stir it around every 2 minutes for about 6-10 minutes, until it becomes dark green and crispy.
    chard and cilantro
  3. Add the minced garlic with the ground coriander and mix well until fragrant.
    toasting cilantro and garlic
  4. Add 1 cup of broth. Grind the leaves against the pot with a pestle, or use an immersion blender until the greens become fine in the broth.
  5. Add the remainder of the broth, along with the cardamom, bay leaves, salt and pepper and allow to simmer for 5 minutes.
  6. Add the diced vegetables and cooked stew meat, if you are adding meat. Simmer for 5-10minutes until the taro, potatoes, or parsnips are fork tender. Be careful not to overcook.
  7. Serve with rice and a lemon wedge and enjoy!