Although a substantial dish, the flavors are light.
INGREDIENTS:
1½ pounds (around 6 medium) potatoes, cut into 1 to 1½-inch chunks 2 fennel bulbs, stalks and fronds trimmed and reserved other uses (see fennel stock recipe), cut into wedges ½-inch at the widest point* 1 bunch Swiss chard, leaves and stems separated, stems cut into 1½ -inch long pieces, leaves cut into 1-inch x 2-inch bits, washed 1 bunch Purplette onions, greens reserved for another use, cut into ¼-inch wedges, or 1 medium onion quartered through the root and cut into ¼-inch slices 2-3 cloves garlic, minced 2 bay leaves 1/8th teaspoon fennel seeds 1 sprig fresh thyme or 1-inch piece of rosemary branch ½ cup white wine 1-2 cups vegetable or chicken stock, or water Olive oil as neededMETHOD:
Bring a pot of water to the boil large enough to hold all the potatoes with at least 3 inches of coverage. Salt the water liberally and put in the potatoes. Cook just until they are easily pierced with a knife. They should be just barely cooked through. Immediately drain, then toss in a little oil in a bowl.
Heat a large straight-sided pot over medium heat. Film generously with oil and heat until almost smoking. Add the potatoes and cook to color each side. Season with salt and pepper. When colored, remove to the bowl they were in.
Add the fennel and cook to color just a little, then add the onions and chard stems. Cook until the onions are translucent. Season with salt and pepper, then make a space in the center of the vegetables for the garlic. Add a little oil if there is none present. Add the garlic and cook until fragrant. Toss all the ingredients to mix. Add the potatoes to the pot, then add the wine. Add the fennel seeds, bay leaves, and herb of your choice. Swirl the pan around to get the wine onto everything and cook down by half. Add enough stock to come just below the top of the vegetables. Bring the stock to a simmer and then put a top on the pan. Simmer for 5-10 minutes, or until the vegetables are just tender. When the chard and fennel are just cooked through, add the chard leaves and return the top to the pan. Lower the heat to low.
Cook for 3-5 minutes to wilt the chard and cook until tender. Carefully mix the vegetables together and taste for seasoning. If the pan is drying out before the vegetables are done, add a little more stock as needed. When the vegetables are tender, there should be a small amount of liquid left in the pan. If there is a fair amount, remove the vegetables to a bowl and raise the heat under the pan and reduce the liquid to a ½- ¾ cup- just enough to lend a “stew-like” quality to the dish. Pour over the vegetables and serve.
Serves: 4
Source: Chef Andrew E Cohen
Chef’s Notes:
*Split the bulb through the root, then use a sharp knife to cut the bulb into wedges. Then, use a sharp paring knife to trim away the root, leaving just enough to hold the wedges together.
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