Swiss Chard & Potatoes

This is a dish my husband grew up enjoying only his Mother used broccoli rabe when she made her version and it reminds me of real country peasant food. You can just imagine an old Nonna picking potatoes and greens from her garden and then cooking them together in this dish. You can use any greens you prefer including Swiss chard, chicory, broccoli rabe, and even spinach though heartier greens work better than spinach in my opinion. Though it isn’t the most attractive dish to look at, it is delicious and very hearty. You could also add some sautĂ©ed pancetta or bacon if you like, although we prefer it just the way it is. You can mash the potatoes even more, but I prefer to have my potatoes in larger pieces. I would serve this dish with grilled or roasted meat, and sausages in particular work really well.

Buon Appetito!
Deborah Mele 2013

Swiss Chard & Potatoes

Yield: Serves 6

Prep Time: 15 mins

Cook Time: 35 mins

Ingredients:

1 Pound Swiss Chard (Or Other Greens - See Notes Above)
1 Pound Potatoes, Peeled & Cut Into Quarters
1/4 Cup Extra Virgin Olive Oil
4 Large Garlic Cloves, Peeled & Minced
Fine Sea Salt & Cracked Black Pepper
1/2 to 1 Teaspoon Red Hot Pepper Flakes

Directions:

Wash the chard and trim the stems, then cut the stems into 1 inch pieces.
Fold the leaves together, and cut into 1/2 inch strips.
Bring a large pot of salted water to a boil then add the potatoes and cook until just almost tender, about 20 minutes.
Add the stems from the chard and cook another 10 minutes, then add the leaves and cook until wilted.
Drain the potatoes and chard very well in a colander.
In a large heavy skillet, heat the oil over medium heat and add the garlic.
Season the oil with salt and pepper and add the red pepper flakes.
Add the Swiss chard and potatoes, then cook over medium heat, stirring often, and mashing the potatoes gently as they cook, for about 8 minutes.
Taste, and adjust seasonings as needed, then serve warm.



 

4 Responses to “Swiss Chard & Potatoes”

  1. 1
    Dave King — March 24, 2013 @ 8:07 pm

    Hi Deborah, this looks very good – especially if you want something down-to-earth and filling.

    The pancetta or bacon you mention could only make it better. If using either of those: at what point would you cook the pancetta or bacon? When you cook the other things in skillet, or cooked separately, and then added near the end?

    [Reply]

    Deborah Reply:

    Dave, I’d fry up the pancetta on its own and mix it in near the end.

    [Reply]

  2. 2
    Jeanne Scala — September 18, 2013 @ 5:05 pm

    This was outstanding. No need for pancetta or bacon. Perfect, comforting and filling. Loved it.

    [Reply]

  3. 3
    Tania — March 9, 2014 @ 2:38 pm

    So simple and delicious. Thanks so much.

    [Reply]

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