Ingredients
Potatoes
- 2-3 lbs Yukon gold potatoes (about 6 medium potatoes, unpeeled and cut into ½-inch pieces)
Swiss Chard
- 1 bunch ruby Swiss chard (with red stems)
Other Ingredients
- ¼ cup (60ml) extra virgin olive oil
- 4 cloves garlic (very thinly sliced)
- ½ tsp crushed red pepper flakes
- 2 tsp vinegar
- Kosher salt (for boiling, cooking, and finishing)
- Freshly ground black pepper (¼ tsp or to taste)
- Flaky sea salt (for finishing)
Instructions
- Parboil the potatoes: Bring a large pot of water to a rapid boil and season it with a tablespoon of kosher salt. Carefully add the cut Yukon gold potatoes and cook until tender but still holding their shape, about 10-12 minutes. Drain the potatoes well.
- 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 as they need longer cooking. Stack the leaves, roll tightly, and slice into ribbons. Keep stems and leaves separate.
- Cook the potatoes and chard stems: 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 the drained potatoes and the sliced Swiss chard stems. Season with 1 teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Cook, stirring occasionally, until the potatoes develop a light golden brown color on all sides, about 8-10 minutes.
- Sauté the chard leaves with garlic and spices: Add the Swiss chard leaves, thinly sliced garlic cloves, ½ teaspoon crushed red pepper flakes, and a generous pinch of kosher salt to the pan. Stir frequently and cook until the leaves have wilted and cooked down, around 2-3 minutes. Pour in 2 teaspoons vinegar and stir well to deglaze the pan and combine flavors. Taste and adjust seasoning if needed.
- Serve immediately: Transfer the cooked potatoes and garlicky Swiss chard to a serving plate. Finish with a pinch of flaky sea salt for texture and extra flavor. Serve hot and enjoy this vibrant, flavorful side dish.
Notes
- Use Yukon gold potatoes for their buttery texture and ability to hold shape after parboiling.
- Be sure to separate and cook the Swiss chard stems and leaves separately to ensure even cooking.
- Adjust the crushed red pepper flakes to your preferred spice level.
- The vinegar not only adds brightness but also helps loosen any flavorful bits stuck to the pan bottom.
- Serve immediately for the best texture and flavor; leftovers can be reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
