This is one of Vaughan’s recipes that started a couple of years ago during our marathon days. We were watching the morning show and the guest chef was cooking a “runner’s stew.” It sounded absolutely amazing that early in the morning and we thought, “hey, they say it’s good for runners, and we’re runners, let’s try it.” Not only did Vaughan make an awesome version of this stew, but it has become one of our staple meals. As soon as we got turned on to Paleo, this stew became one of our first experiments to see if we could make it Paleo and it still taste great. It passed the test. The following is the Paleo approved version…
Chard is an amazing green to have in your diet. It is full of vitamins A, C and K, and is a great source for omega 3’s, which most people need more of in their diets. It also has many minerals, flavonoids and antioxidants. There are a couple of different varieties. We love chard because it’s easy to cook and can go with nearly anything.
- 2 bunches chard
- 3 links organic sausage
- 2 medium – large tomatoes
- 1 can stewed or roasted tomatoes
- 1/2 medium onion, diced
- 3 cloves garlic, chopped
- 1 head cauliflower
- Olive Oil or Ghee
- Cayenne Pepper or Crushed Pepper (to taste)
THE HOW TO:
- Fill a bowl nearly full of cold water and ice (large enough to hold the tomatoes) and set aside.
- Bring a large pot (for the chard) and a small pot (for the tomatoes) of water to boil. Add salt to both pots.
- Clean head of cauliflower and chop into small pieces or process in the food processor. Set aside.
- Thoroughly wash chard then cut the leaves into strips and stems into bite size chunks and toss into large pot of boiling water. Boil for 8 minutes, then drain out most of the water, keeping about 1/2 – 1 cup of water in the pot with the chard. Set aside.
- While the chard is boiling, make X cuts on the top of the tomatoes and drop them into the small pot of boiling water. Boil for about 20 seconds, then pull out and drop into ice water.
- Let the tomatoes sit in the ice water until cold. Pull out of ice water and peel off skin, starting from the X cut mark then dice the tomatoes.
- In a frying pan heat up ghee or oil. Toss in onions and garlic and saute just until the onions begin to turn transparent.
- Cut sausage out of DCW casing to get started and add to onion and garlic mixture. Saute until cooked.
- In the pot with the chard add diced tomatoes, meat mixture, can of tomatoes and cayenne or crushed pepper. Let simmer for about 10 – 15 minutes.
- Using the pan the meat mixture was cooked in, add a little more olive oil or ghee and heat up. Add chopped cauliflower and saute until nearly tender (5 – 10 minutes). Once cooked add to the stew for the last 5 minutes of the stews cook time.
- Serve and enjoy!