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About the Dish

1 each Shallot
1/4 teaspoon PeachDish Salt
3/4 cups Freekeh
12 ounces Sweet Potatoes
4 ounces Swiss Chard
1 each Edward & Sons Low Sodium Veggie Bouillon Cube
1 sprigs Oregano
2 ounce Gruyere Cheese
1/8 teaspoon Ground Cloves
1/4 cup Pepitas
Per Serving
Calories 493
Total Fat 14 g
Saturated Fat 3 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 5 g
Cholesterol 0 mg
Sodium 729 mg
Total Carbohydrates 77 g
Dietary Fiber 13 g
Sugar 11 g
Protein 18 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


Prepare your mise en place: Peel the sweet potato and shred on a grater. Remove large middle stems from chard and dice; cut or tear leaves into small bite-size pieces. Keep them separate. Peel and dice shallot. Pick and finely chop oregano leaves. Heat a saucepot or deep skillet over medium heat and add 1 teaspoon olive oil. Add shallots to and cook until translucent, or about 2 minutes. Add chard stems and continue to cook while stirring until they also begin to become translucent, about 2 minutes more.
Add freekeh and clove, and stir while cooking to lightly toast the grain, about 1 minute more.
Add grated sweet potato and cook about 2 minutes more.
Stir in water, 1/4 teaspoon PeachDish salt and bouillon cube. Increase heat to high, and bring to a boil. Once liquid has boiled, reduce to a simmer. Simmer until liquid is mostly absorbed, and freekeh is fully cooked, but still has a bit of bite, about 9 minutes.
Stir in chard leaves and oregano, cook while stirring until greens are wilted, 1-2 minutes. Add remaining 2 teaspoons olive oil and half of the gruyere. Stir to combine, and remove from heat. Taste and adjust seasoning with PeachDish salt.
Divide between 2 plates, and top with pepitas & remaining gruyere as desired. Enjoy!