Creamy Rainbow Chard and Peanut Stew
Creamy Rainbow Chard and Peanut Stew
This rainbow chard and peanut stew is cozy, textured and full of robust and delicious flavor. Starting with simply seasoned adzuki red beans, sautéed rainbow chard, and a millet and rice base, this stew is incredible. Using my delicious and easy peanut sauce to wrap everything together, this dish is topped with green onion, crispy bacon, and chopped cilantro, creating such a wonderful and nutritious meal. The adzuki beans are slow cooked with simple seasonings like bay leaf and black pepper until tender. The rainbow chard is wilted and sautéed with garlic and salt before being combined with all the wonderful ingredients that complete this stew. This stew is inspired by West African Peanut Stew, a dish my mom introduced me to. I loved getting to eat peanut sauce and the texture of the sautéed rainbow chard. My version uses adzuki beans to add texture, flavor, and some extra fiber. I also use a millet and rice base since I love the nutty texture of these toasted grains. Finally, I top it with lots of cilantro, green onion, and some crunchy bacon. I hope you give this recipe a try and see how delicious it is!
Notes and Tips for Great Rainbow Chard Stew:
This dish uses my peanut sauce. It truly completes the meal but adding so much creamy nuttiness to the dish.
This dish can easily be made vegetarian by leaving out the bacon crumbled on top. The beauty of this dish is the flavor that comes from the red beans, millet, and chard.
Meal prepping for the week? Definitely make a double batch. The flavors meld so well over night and taste great even when reheated.
This stew is awesome paired with protein. It makes it such a filling meal. I use chicken, but tofu, or steak could be great too.
To increase the garlic flavor, lightly chop or crush your garlic before placing it in the crock pot. This helps release the oils and infuse it into your food.
I recommend adding salt and pepper to taste at the end. The soy sauce contains quite a bit of sodium and, without taste tests, it can be easy to over salt. By waiting until the end, you have more control over final salt levels and taste!
How to Cook Rainbow Chard:
To cook great rainbow chard, start with de-stemming the leaves from the stalk. The middle stalk can be woody and tough unless cooked down for a long time. You can save the stalks for broths and soups if you like!
Once the leaves are separated, I chop them into bite size pieces so that they cook down to the perfect bite. I add the chopped kale to a skillet with olive oil and a pinch of salt. The chard will wilt and sauté, and only requires about 10 minutes of cook time.
What does Rainbow Chard Taste Like?
Chard has an earthy flavor that is earthy and mild, adding a lot of nutrients to the dish. If you are looking for substitutes, you could use collard greens or spinach. For spinach, I recommend adding the greens in closer to end as spinach breaks down to almost nothing compared to sautéed rainbow chard. Another great substitute is massaged Lacinato Kale. Though stronger in flavor, kale goes wonderfully with the flavors in this dish.
If you use a different green, let me know in the comments below!
Recipe for Rainbow Chard and Peanut Stew:
- 1/2 cup cooked adzuki beans (See link below for my Adzuki Bean Recipe)
- 1/2 cup millet
- 1/4 cup rice
- 1 bunch rainbow chard
- 1 bunch green onion
- 1 bunch cilantro
- 3 garlic cloves
- 1-2 Tbs of butter or olive oil
- 2 Tbs peanut sauce ( See link below for my Peanut Sauce Recipe)
- 1/4 cup crushed peanuts
- 3 strips cooked bacon (optional and for topping)
- squeeze of lime, optional
- Salt and pepper, to taste
Instructions:
Prepare the Peanut Sauce and Adzuki Beans:
Make the peanut sauce using my Peanut Sauce Recipe, and set aside.
Make the adzuki beans using my Simple Adzuki Red Bean Recipe, set aside.
Cook the Millet and Rice:
To a medium saucepan, 1/2 Tbs butter or olive and allow to heat over medium heat.
Add the millet and rice, and toast until toasty and fragrant, about 3 minutes.
Cover with water, with 1” above the rice and millet.
Turn the heat down to a simmer, and cover the pot. Allow the grains to finish cooking, about 12-15 minutes.
When done cooking, remove from the heat and allow to cool.
Prepare the Rainbow Chard Stew:
De Stem the rainbow chard and chop it into small ribbons of bite size pieces.
Lightly mince 3 or 4 garlic cloves, set aside.
Chop the green onions, and set aside.
De-stem and chop the cilantro, set aside.
To a large skillet, add 1 tablespoon of butter over medium heat.
Once the butter is melted, add the garlic and a pinch of salt. Sauté until the garlic is turning translucent and fragrant, about 3-4 minutes.
Add the rainbow chard to the skillet and sauté until wilted, about 3-4 minutes.
Add the cooked millet and rice (see above for directions) and stir well.
Add the cooked adzuki beans, some chopped cilantro, and a handful of green onions. Stir until well combined.
Add about 2 Tbs of peanut sauce and mix until everything is coated.
Taste adjust peanut sauce levels to taste.
Top with crushed peanuts and chopped bacon (if using).
Enjoy!
Creamy Rainbow Chard and Peanut Stew
Ingredients
- 1/2 cup cooked adzuki beans (See link for my Adzuki Bean Recipe)
- 1/2 cup millet
- 1/4 cup rice
- 1 bunch rainbow chard
- 1 bunch green onion
- 1 bunch cilantro
- 3 garlic cloves
- 1-2 Tbs of butter or olive oil
- 2 Tbs peanut sauce ( See link for my Peanut Sauce Recipe)
- 1/4 cup crushed peanuts
- 3 strips cooked bacon (optional and for topping)
- squeeze of lime, optional
- Salt and pepper, to taste
Instructions
Notes
- Allow extra 2 hours for cooking Adzuki Red Beans
- Allow extra 5 minutes for peanut sauce preparation
- Allow extra 10 minutes if the bacon is not precooked
Nutrition Facts
Calories
170Protein
6 gCarbs
21 gFat
7 gSugar
1 g