This Swiss chard and potatoes recipe is a classic Mediterranean side dish that’s simple to put together and bursting with flavour!
Swiss chard has been slowly gaining in popularity in North America over the last couple of decades.
It’s relatively easy to find it at farmer’s markets and supermarkets nowadays but that hasn’t always been the case!
However, it’s always been a super popular leafy green in the cuisine of various Mediterranean countries.
And Swiss chard with potatoes is a classic combination that you’ll find in Italy, Croatia and Spain.
The recipe I have for you today is the Spanish version of this dish (acelgas con patatas), which is served as a side or as the first course of a three course meal.
Like many Spanish recipes, it relies on economical ingredients of the highest quality to turn something simple into something spectacular!
How to prepare Swiss chard
The first step is to clean and prep the chard. As you can see from the pictures, I used red rainbow chard but you can use any colour of chard for this recipe - they all taste the same.
Rinse the chard well under cool water to remove any sand or grit.
Fold the leaf in half and cut out the large stem.
Chop the stems. It’s up to you how big you want to chop it. Sometimes they’re chopped into 2 inch sticks and other times diced. Set the chopped stems to one side.
You can roll the leaves up like a cigar and chop them.
Chard, like spinach, will cook down considerably so it will seem like a lot of chard! It’s helpful to toss it into a big bowl as you chop to keep your cutting board free.
How to make Swiss chard and potatoes
Making this recipe couldn’t be simpler.
Peel and slice a couple of medium-sized potatoes. Again, it’s up to you how you want to cut them - either into cubes or slices. I did slices here.
Boil the potatoes and chard stems in a very large pot of salted water until the potatoes are almost tender all the way through.
Meanwhile, in a large pan fry off some onion and garlic in olive oil. When they’re soft, turn off the heat and add smoked paprika.
The reason why we turn off the heat before adding paprika is because it can easily burn and make your dish bitter.
The residual heat from the pan is enough to bring out the flavour of the paprika.
When your potatoes are almost tender, add in the chard leaves a handful at a time and let them simmer for about 5 more minutes or until the potatoes are fully cooked.
Drain and toss the potatoes and chard into the pan with the onions.
Stir well to coat everything with the delicious paprika oil, adjust the salt and pepper to taste and it’s ready to serve!
What to serve with this recipe
- 500 grams (about 1 pound) Swiss chard
- 500 grams (about 1 pound) potatoes
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 cloves of garlic, thinly sliced
- 1 teaspoon smoked paprika
- Salt, to taste
- Pepper, to taste
Rinse the chard well under cool water. Cut out the thick stems and chop them. It’s up to you how long you want to chop them. Place to one side. Chop the Swiss chard leaves.
Peel and dice or slice the potatoes about 1 inch (2.5 cm) thick.
Bring a large pot of water to the boil. Generously salt the water and add the potatoes and stems of the Swiss chard. Allow to simmer until the potatoes are almost tender all the way through - about 10 minutes.
Meanwhile heat the oil in a large pan over medium heat. Fry the onion until soft then add the garlic and fry until soft. Turn off the heat and add the paprika. Stir well to combine.
When the potatoes are nearly tender, add the Swiss chard leaves a couple handfuls at a time. Allow to simmer until the potatoes are tender - about another 5 minutes.
Drain the potatoes and chard and add them to the pot with the onions. Toss well to coat everything, taste and add additional salt and pepper to taste.
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Nutrition Information:Yield: 4
Amount Per Serving: Calories: 221Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 772mgCarbohydrates: 36gFiber: 7gSugar: 4gProtein: 6g
Nutritional information is provided as a courtesy and is approximate only.