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Spanish-Style Lentil, Chard and Butternut Stew
This take on lentil stew is is based on a recipe from Clifford A. Wright, food writer and expert on Mediterranean cuisine. With a base of earthy lentils swirled with chard leaves and studded with chunks of butternut squash, the stew satisfies with its array of tastes and texture. Smoked paprika, saffron threads and sherry vinegar combine to give the dish a uniquely Spanish flavor and aroma. A small measure of rice lightly thickens the broth; we prefer the starchiness of Arborio rice, but any type of white rice will work. Serve this as a vegetarian main or as a side to pork or chicken.
cup extra-virgin olive oil, plus more to serve
bunch Swiss chard, stems thinly sliced, leaves roughly chopped, reserved separately
01In a large pot over medium, heat the oil until shimmering. Add the chard stems, garlic and ¼ teaspoon salt, then cook, stirring occasionally, until the stems are lightly browned, 6 to 9 minutes. Add 1 teaspoon of paprika and the saffron; cook, stirring, until fragrant, about 30 seconds.
I was wondering if using homemade chicken stock instead of 6 cups water might bump up the flavor. I hesitate using stock since it may really alter the final product. Thoughts?
Hi Gary -
We didn't find the need to use chicken broth in this recipe but we don't think it would negatively affect the final product. However, if you've already seasoned your broth with salt it could become too salty during the 25 minutes of simmering since the liquid will reduce during that time.
The Milk Street Team
Made this last night and it was good, but there was a lack of flavor depth. Adding a chopped onion added with the chard stems as well as some ground cumin with the other spices would make it so much better.