Feeling Foodish

Home of Best NY Pizza Dough

  • Blog
  • The Best Pizza Dough
  • NY Pizza FAQ
  • Recipe Index
    • Text Index
    • Visual Index
  • Privacy Policy

spicy swiss chard with potatoes

June 23, 2014 by Marie 1 Comment

Share this...
Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Share on Yummly
Yummly
Print this page
Print
Email this to someone
email

my mom's recipe for the most amazing spicy swiss chard with potatoesSo 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 this veggies (although I’ve never eaten turnips!), but my eyes really light up when I see swiss chard. First, it’s just plain ole pretty, isn’t it?

spicy swiss chard_

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.

To begin, she cuts or bends the bottom of each stem. If it’s tough enough to snap off, she will break it off and then pull to tear away the threads (see below top right photo).

Then, she will slice each stem in half lengthwise, and then chop if off in 2 pieces, and then 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 about 1/2 of a medium sized onion, sliced (see bottom left photo below).

Spicy swiss chard steps

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:

potatoes for swish chard

This takes about 45 minutes to an hour to make, but most of it is hands off. It just takes a while for the stem of the swiss chard to get tender. It’s enough for 2 main dishes or 4 side dishes.

Worth the wait though!

Print

spicy swiss chard with potatoes

2 bunch of swiss chard (I used rainbow) 4 tablespoons of olive oil 1/2 onion, sliced or chopped 2 small cloves of garlic, divided and minced 2 teaspoons of chicken bouillon flavoring* 1/2 cup water 1/2 teaspoon red pepper flakes salt and pepper to taste, if needed
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 2 to 4
Author Marie@FeelingFoodish

Ingredients

  • 2 bunch of swiss chard (I used rainbow)
  • 4 tablespoons of olive oil
  • 1/2 onion , sliced or chopped
  • 2 small cloves of garlic , minced (divided)
  • 2 teaspoons of chicken or vegetable bouillon flavoring*
  • 1/2 cup water
  • 1/2 teaspoon red pepper flakes
  • 3 to 4 small potatoes , cooked, peeled, and cubed

Instructions

  1. Clean swish chard by removing tough parts of bottom stem (if needed)
  2. Chop swiss chard stems and leafs and then wash and drain
  3. In a large saute pan, add 4 tablespoons olive oil and then add onion and cover.
  4. Cook onions for about 15 minutes or until tender
  5. In the meantime, cook the potatoes (I microwaved mine for about 6 minutes then peeled and chopped them)
  6. Add 1 clove of chopped garlic and the chopped swiss chard. Cover and cook over medium low heat for about 40 minutes or until tender (the stems take a while to become tender)
  7. The greens will release a lot of water, but most of it will eventually cook off
  8. Add half a cup of water after about 30 minutes of cooking the greens to help the greens become more tender
  9. About 5 to 10 minutes before the greens are done, add the chicken bouillon powder, the other clove of minced garlic, and the red pepper flakes and stir to combine
  10. Continue cooking, uncovered, until most of the liquid is absorbed
  11. Add the potatoes and continue cooking until heated through (about 1 to 2 minutes)

Recipe Notes

I'm wondering how this replacement for chicken bouillon would taste

 

Filed Under: Main Meal, Vegetables, Vegetarian

« vanilla dutch baby
eggplant meatballs »

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

  1. Roman says

    February 11, 2016 at 3:16 pm

    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

    Reply

Copyright © 2019 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress