Day 201 - Sauteed Swiss chard stems with Peruvian potatoes
Harvested a huge bunch of Swiss Chard from my vegetable patch and fell in love with the brightly colored stems. Turns out they're perfect for roasting and stir frying and so paired them with a bag of purple peruvian potatoes I had on hand.The seasoning is via scorched green chilies and ginger. I love the smoky green aroma of the chilies coupled with the accompanying heat.
1 lb Purple Peruvian fingerling potatoes
2 cups Swiss chard stems
2 tablespoons oil
1 teaspoon Cumin seeds
2 large serrano chilies sliced diagonally
1 teaspoon minced ginger
Salt to taste
Cilantro for garnish
Lime juice for drizzling
Boil & peel the Peruvian potatoes and cut each spud into two. Heat the oil in a cast Iron skillet and add the Cumin seeds. Once they 'split', add the chilies & minced ginger and stir until the chilies emit a smoky aroma.
Add in the potatoes and the chard stems, sprinkle salt and allow the vegetables to cook up until the potatoes begin to turn golden. Transfer to a serving dish and garnish with the cilantro prior to serving.