Spicy Swiss Chard with Potatoes
This post may contain affiliate links. For more information, please see our disclosure policy.
This Swiss chard with tender cubed potatoes is sautéed to perfection with a hint of olive oil, a kiss of red pepper flake and accompanied by the aromatic presence of onions and garlic. Perfect as a hearty side or a main for those seeking a lighter fare, this recipe is a testament to the beauty of simple, wholesome ingredients in Italian cooking.
So I joined the CSA this year and have been getting lots and lots of vegetables.
We are getting 3 bags full weekly of things that are in season locally. So far, our shares have included lots of leafy greens including romaine lettuce, butter lettuce, red lettuce, Swiss chard, cabbage, cucumbers, kale, spinach, arugula, carrots, turnips, snap peas, broccoli, strawberries, and herbs. So. much. stuff!!!
I like all of these veggies (although I’ve never eaten turnips!), but my eyes light up when I see Swiss chard. First, it’s just plain ole pretty, isn’t it?
My mother makes the best Swiss chard everrrr. It’s simple, flavorful, and has just a hint of spice, which adds an amazing little kick. She makes it plain (without potatoes) but I thought I’d share the potato-ed version since it can easily serve as a meal with the potatoes in it.
Cleaning Swish Chard and Overview of Method
Cut or bend the bottom of each stem. If it’s tough enough to snap off, break it off and then pull to tear away the threads (see the top right photo below).
Then, slice each stem in half lengthwise, and then chop it off in 2 pieces, and cut the vein in the center of the leaf like the photo below (see top left photo) and chop that into 2 or 3 pieces (see bottom right photo).
This recipe also uses onion, sliced (see bottom left photo below).
You’ll also need some cooked potatoes. You can boil them, bake them, or even microwave them like we did for faster results. Slice the potatoes into pieces like so:
The complete recipe is shown in the recipe card below.
Have lots of Swiss chard? You can also try using Swiss chard instead of escarole in this delicious Utica greens recipe!
♥️ Loved this recipe? I’d be thrilled if you’d rate it ⭐️ and share your experience in the comments below! Your ratings and comments help other readers discover this recipe and keep this blog going. Did you add any special tweaks? Our community of home cooks would love to hear about it! ♥️
📖 Recipe
Spicy Swiss Chard with Potatoes
Ingredients
- 2 large bunches Swiss chard Washed thoroughly and drained
- 4 tablespoons olive oil plus more for drizzling after cooked
- 1/2 teaspoon red pepper flakes plus more to taste
- 1 small onion sliced or chopped
- 3 large cloves garlic minced (divided)
- 1/2 teaspoon salt or use chicken bouillon flavoring if you have it. (plus more to season the onions)
- 4 small potatos cooked, peeled (optional), and cubed
Instructions
To Prep the Swiss Chard
- To chop Swiss chard, first rinse the leaves and stems under cold water. Cut the stems from the leaves, then chop the stems into small pieces and roughly chop the leaves. This method allows for even cooking and texture in dishes.
To Cook the Swiss Chard
- Add four tablespoons olive oil in a large deep saute pan, and a few shakes of red pepper flake. Heat for about 30 seconds.
- Add the onion, salt it lightly, and cover the pan. Cook over medium-low heat. The salt and lid will encourage the onion to release some water. Stir intermittently to prevent sticking over 4 to 5 minutes.
- In the meantime, cook the potatoes (I microwaved mine for about 6 minutes, then peeled and chopped them). You don't have to peel if you don't mind the skin.
- After the onion has softened and browned a little, add about half of the minced garlic and chopped swiss chard to the pan. Cover and cook over medium-low heat for about 5 minutes or until wilted, then remove the cover and combine the mixture well to distribute the onion and garlic.
- The greens may release a lot of water, but most of it will eventually cook off. If the mixture seems dry, you can add 1/4 cup to 1/2 cup, depending on how large your greens are.
- Cook covered on medium-low heat until the stem pieces are tender – anywhere from an additional 10 to 25 minutes (again, depending on the greens you have, how thick the stems are, etc).
- If you have a lot of liquid, continue cooking, uncovered, until most of the liquid is absorbed or you can pour off excess.
- About 5 minutes before the greens are done, add the salt or chicken bouillon powder, the remaining minced garlic, and the potatoes and continue cooking until done.
- Check seasoning, and adjust for salt and red pepper flakes. I like drizzling it with just a little more olive oil before serving.
- Enjoy alone or with a crusty bread.
April 17, 2013 at 8:31 amOh that fresh food looks so good!!! We moved a few years ago to a place where it is impossible to have a gadern! I can’t wait until I find the perfect piece of land for a house and a gadern someday! Reply