Comforting and bright side dish that pairs with all sorts of meals
Prep Time10 minsCook Time20 minsTotal Time30 mins
INGREDIENTS
4 Medium Yellow potatoes or 8 small
1 tsp Salt
2 lbs Swiss Chardends trimmed, cleaned, ribs separated from the leafy part, cut into ½-inch pieces
4 tbsp Olive OilDivided
4 Garlic ClovesChopped
1 pinch Red Pepper Flakes
2 tbsp Fresh lemon juice
DIRECTIONS
1Bring 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.
2While the potatoes are simmering, properly clean and chop the chard into ½ inch strips. (refer to details in post).
3When 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.
4Sautéing:
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.
5Transfer to a serving dish and drizzle with freshly squeezed lemon juice and olive oil.
Serve immediately.
Ingredients
4 Medium Yellow potatoes or 8 small
1 tsp Salt
2 lbs Swiss Chardends trimmed, cleaned, ribs separated from the leafy part, cut into ½-inch pieces
4 tbsp Olive OilDivided
4 Garlic ClovesChopped
1 pinch Red Pepper Flakes
2 tbsp Fresh lemon juice
Directions
1Bring 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.
2While the potatoes are simmering, properly clean and chop the chard into ½ inch strips. (refer to details in post).
3When 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.
4Sautéing:
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.
5Transfer to a serving dish and drizzle with freshly squeezed lemon juice and olive oil.
Serve immediately.
Lemony Swiss Chard and Potatoes
Hannah Stanford