The aromatic herb lovage has long been used for culinary and medicinal purposes in Great Britain and the Mediterranean. You can substitute 1/2 cup (125 mL) chopped fresh lovage leaves for celery leaves, and leave out the ground anise seed. Look for lovage at your local farmers’ market.
Per serving:
Heat oil in large saucepan with tight-fitting lid. Add onion and sauteu0301 over medium-high heat until soft and almost clear, about 5 minutes. Be careful not to brown.
Stir in garlic, potatoes, and yam; coat with oil and onions. Add a little extra olive oil if needed. Add Parmesan rind, if using, and stock; bring to a boil. Reduce heat, cover, and simmer until potatoes and yam are tender, about 15 to 20 minutes.
Add celery leaves, ground anise seed, 2 cups (500 mL) baby kale, and Swiss chard. Simmer for 5 minutes or until tender. Remove Parmesan rind. Add salt and pepper to taste.
Spoon stew into bowls and place a small truss of fresh baby kale in the centre of each. Dollop each with 1 tsp (5 mL) yogurt and serve.