Lemony Edamame and Potatoes with Chard

Name: Lemony Edamame and Potatoes with Chard
Cook time: 6 h
Total time: 6 h
Ingredients: 1 lemon, cut into wedges, for serving; 2 tablespoons freshly squeezed lemon juice; 8 ounces fresh Swiss chard, stemmed and coarsely chopped; ¼ teaspoon red pepper flakes (optional); 3 tablespoons minced fresh flat-leaf parsley, for garnish; ½ cup dry white wine; 1 teaspoon dried oregano; 3 garlic cloves, minced; 1 large yellow onion, chopped; 2 teaspoons olive oil (optional); ¼ teaspoon freshly ground black pepper; 1 teaspoon salt; ½ cup vegetable broth; 3 cups fresh or thawed frozen shelled edamame; 3 cups fresh or thawed frozen shelled edamame; 1½ pounds small white or red-skinned potatoes, scrubbed and halved or quartered if larger than 1 inch; 1½ pounds small white or red-skinned potatoes, scrubbed and halved or quartered if larger than 1 inch; 2 bay leaves

Preparation info

Serves
4

Difficulty
Easy
Ready in
6 hr

Appears in

Fresh from the Vegan Slow Cooker

By Robin Robertson

Published 2012

About

I make it a point to use up whatever food is in the house before going to the supermarket. One time, these ingredients included some potatoes, frozen edamame, and a lone lemon, and the result was this light and lovely stew. This makes a hearty side dish as is. To transform it into a more substantial dish, add some sautéed seitan strips or baked diced tempeh. For a soy-free version, substitute lima beans for the edamame. Cooked cannellini beans also work well in this dish.

Ingredients

Side dish
Gluten-free
Vegan

Ingredients

Method