Comforting and bright side dish that pairs with all sorts of meals
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.
Sautéing:
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.
0 servings