This is a good, basic, hearty dish. Use any greens you like, as well as any beans or lentils, or combinations of greens and beans. Different spices and/or herbs will also add dimension to this stew, though in its simple form, as written below, it’s very good as is.
1 bunch chard
3 T vegetable oil
1 1/2 lbs or so potatoes, sliced or diced
1 c or so chopped onion, leek, or scallions
2 c garlic, minced
1 t hot or sweet paprika
1/4 t turmeric
1/8 t cayenne, or 1/2 fresh chile pepper, seeded and finely chopped
salt and pepper, to taste
2 – 3 c broth or stock, plus extra if needed
2 c cooked chickpeas, drained, if canned (and rinsed if high salt)
3 – 4 hard-boiled eggs, peeled and cut into wedges
1. Separate chard stems from leaves. Finely chop stems, if you want to use them in the recipe, otherwise reserve stems for another use. Chop chard leaves and reserve.
2. Heat oil in a Dutch oven or large, lidded skillet. Add potatoes, onion, and chard stems, if using, and sauté, stirring frequently, for about 5 minutes, until the potatoes start to brown some. Add the garlic, paprika, turmeric, cayenne, salt, and pepper and cook, stirring, until fragrant, about a minute.
3. Add the chard leaves and stir to combine with the potato mixture. When the leaves have wilted, add 2 cups of the broth and the chickpeas. Bring to a simmer and cook until the potato is tender, about 15 minutes. Add more broth if the mixture seems too dry or if you want a more soupy texture. Taste for seasonings.
4. Serve the soup, with a wedge or two of egg on top.