Spice in the Kitchen: Chard & Sweet Potatoes with Walnuts

Realized tonight that since my husband has been away, that I have not had/made a real meal. There have been a few Amy's frozen meals, but it's mostly been a bite here and there and lots of fruit and tea. I was craving some real nutrition. Something whole-foodsy. Something green. Something warm. Here's what I came up with based on what was on hand (all the while talking on Skype with Mr. Scissors). It was delicious. A very autumnal themed meal for a late spring night. A great accompaniment to fried tempeh.

Swiss Chard with Sweet Potatoes, Cannellini Beans, Raisins and Walnuts with a Maple Walnut Cream Sauce Recipe (vegan, gluten-free)
serves 2


  • 1 bunch of swiss chard or lacinto kale (about 12 large leaves, de-stemmed and cut into bite-sized pieces )
  • 1 sweet potato (baked or steamed)
  • 1 TB olive oil
  • 1 tsp of hing (or 2 cloves of garlic)
  • 1 tsp of dry thyme
  • pinch of powdered sage
  • 1 cup of cannellini beans
  • 1/8 cup raisins (+ 2 TB)
  • 1/2 cup walnuts
  • 2 TB maple syrup
  • water
  • salt and pepper to taste


  1. Bake or steam sweet potato. When done, chop into bite-sized pieces.
  2. Cut and wash chard.
  3. In a sauté pan, heat oil and sauté spices/herbs/garlic until fragrant.
  4. Add beans and 1/8 cup of raisins, stir for a minute and then add chard or kale. Stir until coated and leaves begin to wilt. Sauté for about 5-10 minutes. 
  5. Add about 1/4 cup of water to pan, lower heat and cover. Heat until leaves are tender; you may need to add more water.
  6. In the meantime, add 1/4 cup walnuts, raisins, maple syrup, salt and 1/4 cup of water to a small food processor (or blender). Blend until smooth and creamy, adding more water if necessary. You want it to be slightly thicker than a creamy salad dressing.
  7. When greens are done, add a sprinkling of salt.
  8. To serve, place greens in a bowl, top with sweet potatoes, then sauce and sprinkle remaining walnuts on top.

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