Potato Lovers: Prepare To Be Wowed! 🙌🏻
These tender potatoes with Swiss chard with garlic are a veggie-forward side, inspired by Croatian blitva, that I find goes well with practically any main. They have a slight kick from red pepper flakes, but what ultimately ties the dish together is a generous splash of red wine vinegar.
The potatoes become creamy and soft after parboiling, then sizzle in olive oil until they develop light, golden edges. Be sure to keep and use the Swiss chard stems, which not only add a delightful little crunch, but a beautiful color as well! My favorite way to enjoy this is with grilled fish and a glass of white wine. 😉 Though the leftovers are fantastic with a fried egg on top.
Don’t underestimate the importance of red wine vinegar in this Mediterranean potato side dish. It serves double duty, brightening the flavors and also deglazing the pan to help release browned potato bits.
A Perfect Side Dish For Practically Any Entrée
To make this extra veggie-packed (or simply if the bunch of Swiss chard you grabbed is looking a little small), use two bunches. Alternatively, you can substitute with other leafy greens. I’ve tested this with beet greens, and it’s pretty great!
Fresh spinach works in a pinch, but will cook much more quickly.
In addition to fish, this could easily be enjoyed alongside roast chicken, a lemon-herb shrimp, or a hearty vegetarian main like braised chickpeas or a warm lentil salad.
Deceptively simple, yet completely crave-worthy. Be sure to let me know what you think in the comments below!
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Tender Potatoes with Garlicky Swiss Chard
Ingredients
- 2-3 lbs Yukon gold potatoes about 6 medium potatoes, unpeeled and cut into ½-inch pieces
- ¼ cup 60ml extra virgin olive oil
- 1 bunch of ruby Swiss chard the kind with the red stems!
- 4 cloves of garlic very thinly sliced
- ½ tsp crushed red pepper flakes
- 2 tsp red wine vinegar
- Kosher salt
- Freshly ground black pepper
- Flaky sea salt
Instructions
- Parboil the potatoes. Bring a large pot of water to a rapid boil. Season with a tablespoon of salt, then carefully add the potatoes. Cook until tender, about 10-12 minutes. Drain.
- Prepare the Swiss chard. Rinse the Swiss chard thoroughly under cool water to remove any grit. Trim off the tough ends, then separate the leaves from the stems. Thinly slice the stems and set aside – they’ll take longer to cook. Stack the leaves, roll them tightly, and slice into ribbons. Keep stems and leaves separate.
- Cook the potatoes. Heat a large cast-iron or stainless steel pan over medium to medium-high heat. Add ¼ cup (60ml) extra virgin olive oil, then add drained potatoes and diced Swiss chard stems. Season with 1 tsp kosher salt and ¼ tsp black pepper, then cook, stirring occasionally, until the potatoes light brown on all sides, about 8-10 minutes.
- Sauté the leaves. Add Swiss chard leaves, 4 cloves of grated garlic, ½ tsp crushed red pepper flakes, and a generous pinch of kosher salt. Cook, stirring often, until the leaves have cooked down, about 2-3 minutes more. Add in 2 tsp of red wine vinegar, stir well, then taste and adjust seasoning. Note: the vinegar will help release any bits of potato stuck to the bottom of the pan.
- Serve: Transfer to a serving plate, then serve immediately with a pinch of flaky sea salt. Enjoy!
Notes
- Nutrition facts assume 4 servings.
- You can parboil the potatoes up to 1 day in advance. Drain well, cool completely, then refrigerate.
- Leftovers will keep for up to 3 days. I like to reheat them in a skillet with a splash of olive oil. If needed, add another splash of vinegar or a squeeze of fresh lemon.
Nutrition
Photography by Jo Harding.
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