For Meatless Monday, I look no further than Yotam. I picked up a gorgeous bunch of red chard yesterday so wanted to use it; upon perusing the chard-based recipes in Plenty, there was but one that I haven’t yet made. Thus, we will be enjoying a Swiss chard, chickpea and tamarind stew. If y’all have read my posts on Indian take-out nights, you know how I feel about tamarind. It is decadent- like a complex, viscous syrupy elixir. So, I can’t imagine how this isn’t going to be great.
How gorg is this chard?