Sustenance Stew
(Serves 6-8)
1 tablespoon extra-virgin olive oil
1 medium yellow onion, coarsely chopped (1 cup)
2 cloves garlic, minced
3/4 teaspoon sea salt, plus more as needed
3 cups home made or no-salt-added vegetable broth
Two 410g cans of no-salt-added diced tomatoes, plus their juices
1 1/2 tablespoons peeled, minced fresh ginger root
1/4 teaspoon crushed red pepper flakes
680g sweet potatoes, scrubbed and cut into 2,5cm chunks (4 cups)
230g broccoli florets, chopped (3 cups)
115g (1 large bunch) Swiss chard, stalks removed, leaves cut into ribbons (4 cups)
1/3 cup almond butter
1/2 cup loosely packed chopped cilantro, plus small sprigs for optional garnish
Flesh of 1 medium avocado, cut into thin slices, for garnish
1/2 cup sliced raw almonds, for garnish
Pour the oil into a large pot over medium heat.
Once the oil shimmers, add the onion, garlic and 1/4 teaspoon of the salt; cook, stirring frequently, until the onion is soft, 5 minutes.
Stir in the broth, tomatoes and their juices, the ginger, crushed red pepper flakes and sweet potatoes. Increase the heat to high; once the mixture comes to a boil, reduce the heat to medium, so the liquid is bubbling gently.
Add the remaining 1/2 teaspoon of salt and cook the stew, uncovered and stirring occasionally, until the sweet potatoes are just fork-tender, about 15 minutes.
Add the broccoli; cook for 5 minutes, then stir in the chard and almond butter.
Cook just until the chard is wilted, 5 minutes. The stew should be creamy. Stir in the chopped cilantro, then taste and add more salt, as needed.
To serve, divide among bowls.
Top with avocado slices, almonds and cilantro sprigs, if desired.
The Washington Post