Swiss Chard and Potatoes
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cilantroandcitranella.com
serves 4 This Swiss chard and potatoes recipe is a classic Mediterranean side dish that’s simple to put together and bursting with flavor! Ingredients
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Preparation
Rinse the chard well under cool water. Cut out the thick stems and chop them. It’s up to you how long you want to chop them. Place to one side. Chop the Swiss chard leaves.
Peel and dice or slice the potatoes about 1 inch (2.5 cm) thick.
Bring a large pot of water to the boil. Generously salt the water and add the potatoes and stems of the Swiss chard. Allow to simmer until the potatoes are almost tender all the way through - about 10 minutes.
Meanwhile heat the oil in a large pan over medium heat. Fry the onion until soft then add the garlic and fry until soft. Turn off the heat and add the paprika. Stir well to combine.
When the potatoes are nearly tender, add the Swiss chard leaves a couple handfuls at a time. Allow to simmer until the potatoes are tender - about another 5 minutes.
Drain the potatoes and chard and add them to the pot with the onions. Toss well to coat everything, taste and add additional salt and pepper to taste.
Rinse the chard well under cool water. Cut out the thick stems and chop them. It’s up to you how long you want to chop them. Place to one side. Chop the Swiss chard leaves.
Peel and dice or slice the potatoes about 1 inch (2.5 cm) thick.
Bring a large pot of water to the boil. Generously salt the water and add the potatoes and stems of the Swiss chard. Allow to simmer until the potatoes are almost tender all the way through - about 10 minutes.
Meanwhile heat the oil in a large pan over medium heat. Fry the onion until soft then add the garlic and fry until soft. Turn off the heat and add the paprika. Stir well to combine.
When the potatoes are nearly tender, add the Swiss chard leaves a couple handfuls at a time. Allow to simmer until the potatoes are tender - about another 5 minutes.
Drain the potatoes and chard and add them to the pot with the onions. Toss well to coat everything, taste and add additional salt and pepper to taste.