Tender Potatoes with Garlicky Swiss Chard
These tender potatoes with garlicky Swiss chard are inspired by Croatian blitva — a simple but deeply flavorful Mediterranean side. After quickly parboiling, the potatoes are pan-fried and lightly crisped along with Swiss chard leaves. Everything is finished with garlic and a splash of red wine vinegar for brightness. It’s vibrant, rustic, and pairs beautifully with grilled fish, roast chicken, or any weeknight dinner.
Servings: 4 -6 servings
Calories: 314kcal
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
Serving: 0.25recipe | Calories: 314kcal | Carbohydrates: 44g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 178mg | Potassium: 1257mg | Fiber: 6g | Sugar: 3g | Vitamin A: 4666IU | Vitamin C: 68mg | Calcium: 72mg | Iron: 3mg
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