2poundsyellow potatoesabout 4 medium, peeled and diced (¾ inch)
2poundsSwiss chardends trimmed, cleaned, ribs separated from the leafy part, cut into ½-inch pieces
3-4clovesgarlicfresh, roughly chopped
pinchred pepper flakesoptional, or more
salt and pepper to taste
1-2tablespoonslemon juice from ½ lemon and olive oil optional, to garnish, from ½ lemon
1tablespoon olive oiloptional, to drizzle over the top
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.
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.
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.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.