WEEKDAYS 1e|12c|p

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

Michael Symon
Servings: 4
1 to 30 min

A hearty meat-free meal!

  • Ingredients
  • step-by-step directions
Michael Symon's Grilled Sweet Potatoes with Swiss Chard and Greek Vinaigrette
  • 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
  • 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.
  • 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.
  • 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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