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Michael Symon's Grilled Sweet Potatoes with Swiss Chard and Greek Vinaigrette

Michael Symon Grilled Sweet Potatoes Swiss Chard
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A hearty meat-free meal!
skill level
Easy
time
1-30min
servings
4
cost
$
Contributed by : Michael Symon
Are you looking to cut back on meat without cutting back on flavor? This dish is the solution.
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things you'll need.
ingredients
  • 2 Sweet potatoes
  • 2 Bunches Swiss chard
  • 1/4 cup Pistachios
  • 1/2 cup Greek yogurt
  • 1 tablespoon Cumin
  • 1 Garlic clove
  • 1 Onion or shallot
  • 2 tablespoon Sherry Vinegar
  • Extra virgin olive oil
  • Salt and pepper
kitchenware
  • griddlepng
  • sautepan1
  • chefsknifepng
  • cuttingboardpng
  • liquidmeasuringcuppng
  • measuringcupsset4png
  • measuringspoonspng
  • tongspng
step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe 
  • step 1
    ingredients 2 Sweet potatoes
    Extra virgin olive oil
    Salt and pepper
    instructions Peel sweet potatoes and slice into planks. Put potato slices in a bowl and drizzle with olive oil. Season potatoes with salt and pepper. Place potato slices on heated griddle and cook for about 8-10 minutes until cooked and tender.
  • step 2
    ingredients 2 Bunches Swiss chard
    1 tablespoon Cumin
    1 Garlic clove
    1 Onion or shallot
    2 tablespoon Sherry Vinegar
    Extra virgin olive oil
    instructions Meanwhile thinly slice the garlic and onion/shallot. In a saute pan over medium high heat add 2 tablespoon of olive oil. Next add the sliced shallot and season with salt. Let the shallots cook for about a minute and then add the garlic. Add the cumin seeds to the pan to toast. Roughly chop the swiss chard and add to the pan. Add sherry vinegar and cook until chard has wilted, about 2-3 minutes. Add a drizzle more of olive oil and once the swiss chard has cooked remove pan from heat.
  • step 3
    ingredients 1/4 cup Pistachios
    1/2 cup Greek yogurt
    instructions Plate the swiss chard with the grilled potatoes and a side of Greek yogurt. Top dish with toasted pistachios, olive oil and some fresh cracked pepper. Serve.
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