Swiss Chard & Sweet Potato Gratin
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Serves: 6-8
 
Ingredients
  • 2 bunches Swiss Chard, greens removed from stems, slice stems thinly and roughly chop greens
  • 1 large Sweet Potato (500g/1lb-ish), un-peeld, sliced thinly on a mandolin
  • 1 Leek, diced
  • 2 Celery ribs, diced
  • 2-4 Garlic cloves, minced
  • 2 Sprigs of thyme, left whole
  • 1 tsp Extra Virgin Coconut Oil
  • 1 c Cashews, soaked for 12 hours, drained and rinsed
  • 1 lemon, juiced
  • 1 Tbsp Nutritional Yeast
  • ¼ tsp Nutmeg, freshly ground
  • ½ c Water
  • Sea(weed) Salt to taste
Instructions
  1. Preheat the oven to 325*F
  2. In a large pan, on medium heat, sauté the leek, celery and garlic in the coconut oil with a splash of water until soft.
  3. Add the sliced Swiss chard stems and continue to stir for a minute.
  4. Add the greens on top and put a lid on so that they can evenly steam and wilt. Add a splash of water if your pan has dried up and if your chard isn't still wet from being washed.
  5. Meanwhile, blend the cashews with the water, lemon juice, nutritional yeast and nutmeg, until very smooth. Add a bit more water if it's not blending happily.
  6. Once your greens have steamed down, check to see if there is a pool of water at the bottom. If there is, pour some out into a bowl. It's ok if there is still a little bit left in the pan.
  7. Add the cashew cream to the greens mixture and mix well. If it is a little bit too thick, add some of the reserved Swiss Chard water. It should be the consistency of dairy cream.
  8. Season to taste.
  9. In a casserole dish, layer the greens mixture and the sweet potato slices (overlapping a little bit) until you run out of both.
  10. Bake for 50-60 minutes or until the sweet potato is cooked (stick a knife in it, it should easily slice through the sweet potato). Serve with a hearty grain or sprouted legume salad.
Recipe by The Crushing Cancer Kitchen at http://thecrushingcancerkitchen.com/greens/creamy-swiss-chard-sweet-potato-gratin/