3-4bunches of radishes (about 40 radishes), stems cut off and washed well, extra large ones cut into quarters, large ones cut in half, small ones left whole
About 40 pearl onions, root end cut off and onions peeled but left whole
Several tablespoons olive oil
Generous sprinkling of kosher salt and ground black pepper
2bunches swiss chard (whatever color you want! white, red, yellow, or rainbow), stems cut off at base of leaf and discarded, remaining leaves roughly chopped
10clovesgarlic, peeled and thinly sliced
1cupchicken or vegetable broth
1cupfreshly grated or shredded gruyere cheese
1teaspoonhickory smoked sea salt
High quality sourdough or french bread for serving (optional)
Instructions
Preheat the oven to 425 degrees Fahrenheit.
Place the radishes and onions in a large 9×13 inch baking dish. Drizzle with olive oil, sprinkle generously with kosher salt and ground black pepper and toss to coat. Roast uncovered for about 45 minutes, or until a fork easily pierces the radishes.
When the radishes and onions are done, remove from the oven and set aside. If you want to serve warm bread with the meal, turn the oven down to 350 degrees and add the bread to the oven to warm and crisp-up while you finish the rest of the dinner.
Next, add a liberal tablespoon of olive oil to a large skillet and heat over medium-low. Add the chard and garlic and cook, stirring frequently, until the chard is just wilted but still tender crisp, about 5 minutes.
Add the roasted radishes and onions and all accompanying roasting juices to the pan. Add the chicken or vegetable broth, hickory smoked sea salt, and gruyere cheese and gently mix. Heat for a minute or two until all the ingredients are warmed through.
Remove the bread from the oven and let sit until cool enough to slice or rip into pieces. Serve the stew in bowls with warm sourdough or french bread on the side for dipping.