Spicy Swiss Chard with Potatoes

5 from 3 votes

Spicy Swiss Chard with Potatoes

This Swiss chard recipe is a flavorful and nutritious side dish that's easy to make. Cooked with onions, garlic, and potatoes in olive oil until tender, then seasoned to create a perfect balance of flavors, serve it as a side dish or add it to your favorite grain bowl for a healthy and satisfying meal!

Prep Time15

Cook Time20

Total Time35

Course: Side Dish

Cuisine: Italian American

Servings:

Calories: 292kcal

Author: Marie

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.

Notes

The cooking time for Swiss chard will vary depending on the size of the bunches and the thickness of the stems, so adjust accordingly to achieve the desired tenderness.

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

Nutrition