Naturally vegan, this Swiss Chard Recipe with Potatoes makes a great Italian side dish that goes with almost any meal. It’s an easy Italian recipe just like nonna used to make.
Do you like to create amazing side dishes with simple foods that just scream comfort food?
Italian regional cooking provides endless examples when it comes to green leafy vegetables and potatoes.
Whether it is sauteed escarole, rapini, spinach or Italian roasted potatoes, some of these classic Italian side dishes have stood the test of time.
In this Swiss Chard Recipe with Potatoes, the vegetables are first boiled and then quickly sauteed together with garlic to make one of the best comfort food recipes. This easy side dish is not only healthy but delicious as well.
The longest part of the recipe is cleaning the Swiss chard so let’s get started!
Mise en place
Bring a large pot of water to a rolling boil. While we wait, let’s start chopping.
Prep the potatoes: You need about 4 medium yellow potatoes or about 2 pounds. Peel and dice into ¾-inch cubes.
When the water begins to boil, add the diced potatoes and a teaspoon of salt.
Turn down the heat and gently simmer the potatoes for about 15-20 minutes, until they become tender and can be easily pierced with a knife.
While the cubed potatoes are simmering, let’s prep the other two main ingredients.
Prep the garlic: Remove the papery skin of 3-4 garlic cloves and cut off the tips. Give them a rough chop. Feel free to use more (or less) according to your personal preference and the size of your cloves. Set aside.
Prep the Swiss chard: You need about 2 pounds of Swiss or rainbow chard for this recipe.
With a sharp knife, trim off the bottom of the individual stems. If there are other visible dark spots on the stem, use a vegetable peeler to remove them.
Cut the thick ribs from the green leafy part and keep them in two separate piles.
Fill a large mixing bowl with water and gently rub off the dirt and sand from the ribs and then the leaves. Keep them separated.
You may have to change the water a couple of times in order to properly remove all the dirt. Give them a final rinse.
Cut the ribs into 1/2 inch strips. Set aside.
Next, cut the leaves into 1/2 inch strips. Set aside.
By this time, the potatoes should be tender. Add the chopped ribs.
Boil for 3-5 minutes or until just beginning to soften. The total time depends on their size.
Next, add the leafy portion of the chard and boil for approximately 30 seconds. Drain all the vegetables in a colander.
Instructions for sauteeing
Transfer to a serving dish and drizzle with freshly squeezed lemon juice (from half a lemon) and 1 tablespoon of olive oil.
Serve immediately and enjoy the best-cooked swiss chard recipe any time of the year!
Tips
- Season your water properly with salt.
- Add the oil, garlic and red pepper flakes (if using) to the pan first, and then turn on the heat. This allows the garlic to slowly cook, preventing it from burning.
- Start cooking your potatoes in a pot of boiling water as we want to exterior to be soft.
- Add the lemon juice once the pan is off the heat to preserve its bright flavor.
How can I make this a complete meal?
The addition of a can of chickpeas transforms this simple side dish into a high fiber, healthy and complete meal.
What foods go well with this Swiss chard recipe?
These sauteed greens with potatoes make a great side dish to almost any main meal. One of my favorite ways to serve it is alongside this baked cod recipe. It’s also great with this recipe for pan seared lamb.
Recipe inspiration
Vegetables have always played a major role in Italian cuisine.
When my grandparents and parents immigrated from rural Italy, having a backyard garden was very important to them.
It was just one way to provide their family with simple foods while maintaining their values and traditions.
As a result, I grew up eating A LOT of greens.
My dad planted them all –broccoli rabe, escarole, spinach, collard greens and of course Swiss chard. If you are interested, I shared a photo of my dad’s garden in this recipe post for Italian-Style sauteed Swiss chard.
Swiss chard and potatoes are referred to as bietola e patate in Italian. This was a side dish that was often made by my paternal nonna, especially in the summer.
It really is the perfect example of a simple, humble side dish.
Today, my goal was to document my nonna’s recipe the way she made it.
Over the years, I have sauteed this dish with onions and other vegetables. It really is very versatile and always comes out great.
I have also created a swiss chard hash that I plan on sharing with you in the coming weeks. But first, my garden chard needs to grow a little…
What about you? Do you have a favorite recipe you make with Swiss chard and potatoes?
I would love to hear about it!
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
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Ciao for now,
Maria
★★★★★ If you have made this Italian swiss chard recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Swiss Chard Recipe with Potatoes
Ingredients
- 2 pounds yellow potatoes about 4 medium, peeled and diced (¾ inch)
- 1 teaspoon salt
- 2 pounds Swiss chard ends trimmed, cleaned, ribs separated from the leafy part, cut into ½-inch pieces
- 4 tablespoons olive oil separated
- 3-4 cloves garlic fresh, roughly chopped
- pinch red pepper flakes optional, or more
- salt and pepper to taste
- 1-2 tablespoons lemon juice from ½ lemon and olive oil optional, to garnish, from ½ lemon
- 1 tablespoon olive oil optional, to drizzle over the top
Instructions
- Bring a large pot of water to a rolling boil.
- Add the diced potatoes and the salt.
- Reduce heat to a simmer for about 15-20 minutes, until they become tender and can be easily pierced with a knife.
- While the potatoes are simmering, properly clean and chop the chard into ½ inch strips. (refer to details in post).
- When the potatoes are tender, add the chopped chard stems.
- Boil for 3-5 minutes or until just beginning to soften. The total time depends on their size.
- Next, add the leafy chopped portion of the chard and boil for approximately 30 seconds. Gently drain all the vegetables in a colander.
Sauteeing:
- Drizzle 3 tablespoons of olive oil in a large skillet or cast iron pan.
- Add the coarsely chopped garlic and red pepper flakes (if using).
- Turn on the heat to medium-high. Once the garlic begins to sizzle and starts turning golden, reduce the heat to medium. Add the mixture of boiled chard and potatoes.
- Season with salt and pepper according to taste.
- Sauté until most of the liquid evaporates. Stir often.
- Transfer to a serving dish and drizzle with freshly squeezed lemon juice and olive oil.
- Serve immediately.
Notes
- Season your water properly with salt.
- Add the oil, garlic and red pepper flakes (if using) to the pan first, and then turn on the heat. This allows the garlic to slowly cook, preventing it from burning.
- Start cooking your potatoes in a pot of boiling water as we want to exterior to be soft.
- Add the lemon juice once the pan is off the heat to preserve its bright flavor.
Jane Harbour
This is a delicious side dish. I liked that I could do all the prep early and then just sautéed it all at the last minute. Only change I made was to use garlic infused oil to sauté instead of the chopped garlic. We had it with pork tenderloin in a mustard sauce. Great way to eat Swiss chard!
Maria
So thrilled to read this! Thanks for sharing Jane!
anna sipinski
Thank you Maria,
I have made this 2 days in a row (end of season for fresh swiss chard). Absolutely, delicious, the pepper flakes is what makes it ! I have used pasta and greens for this type of dish, but potatoes are Awesome !
Thanks Anna from Manitoba
Maria
My pleasure Anna! Thanks so much for sharing!
Marianne Halpin
Swiss chard and potatoes were wonderful! We had them with salmon teriyaki!
Maria
So happy to read this! Thanks for sharing Marianne!
Maripat
I have never before had a more delicious dish featuring Chard! I sautéed 1/2 cup of diced onion, then added the garlic cooking until that was done. To make it a complete vegan meal I added 2 crumbled Field Roast Vegan Italian Sausages and sautéed until the sausage was hot before adding the chard and potato to the skillet. The lemon juice and olive oil drizzle were the perfect finish for the dish! This recipe is definitely a keeper!!
Maria
I am so thrilled to read this! Sounds delicious! Thanks for sharing Maripat!