For a vegetarian side dish that’s low maintenance and so easy, make Swiss chard potatoes! The potatoes and chard are boiled together in the same pot, then drained and sautéed in a skillet with olive oil and garlic before serving. Add some parmesan cheese before serving or omit it for a vegan option.
I’m of the opinion that potatoes make everything better. I can’t get enough of them! So, when it comes to a bitter, earthy vegetable like Swiss chard, it just makes sense to add some potatoes. The combination is really a winner IMO. Add a little garlic, and some cheese if you’re into that, and BOOM. A healthy, tasty side is born.
This foolproof Swiss chard potatoes recipe is not only delicious but also makes it easy to eat more greens! Not to mention, the ingredients list is very short. And the steps? Too simple!
Next time you’re staring down a bunch of Swiss chard from your garden this summer, a CSA box, or the farmers market, come back to this post. It’s bound to become a go-to recipe for you, but in case you need more ideas, check out the Steamed Swiss Chard!
Ingredients and Substitutions
- Swiss Chard: You can use rainbow, red, or plain Swiss chard. You could even make this dish with kale or collard greens if you wanted.
- Potatoes: I used a pound of baby yellow potatoes because then I didn’t need to slice them in half, which helped me cut back on prep time. You can use any kind of potato, but yellow or Yukon gold are my preferred varieties for making Swiss chard potatoes. Just be sure to quarter them if you don’t use baby potatoes so that they still cook quickly and at the same pace as the chard stems.
- Extra virgin olive oil: To cook the chard and potatoes after they are boiled.
- Garlic: Fresh garlic is great in this recipe, but you can sub about a teaspoon of garlic powder if needed.
- Onion powder: Feel free to use a little diced fresh onion instead if you have it on hand.
- Possible additions: Red pepper flakes for a kick, white beans or lupini beans to make it a complete meal.
The full recipe card is at the bottom of the post. Here’s a preview of the steps with photos to guide you in the kitchen.
Cut up the chard leaves and stems. See my tutorial on How to Cut Swiss Chard for more tips. If you are not using baby potatoes and need to cut your potatoes into pieces, do so now.
Bring a pot of salted water to a boil. Add the baby potatoes and chard stems. Reduce heat to medium to maintain a gentle boil. Cook for 10 to 12 minutes or until the potatoes are just tender.
Add the chard leaves to the pot and cook for 1 to 2 more minutes.
Drain the potatoes and chard.
Warm olive oil in a large skillet and add minced garlic.
Stir in the potatoes, chard leaves and stems, and onion powder. Cook for a few minutes. Serve warm with parmesan cheese if desired (this is optional).
Storage and Reheating
I especially enjoy Swiss chard potatoes when eaten right away. However, they will keep in an airtight container in the fridge for 2 to 3 days. You can reheat them in a skillet with a little oil for a few minutes over medium heat or in the microwave for 2 to 3 minutes until warmed through.
This dish pairs well with baked fish or meat. It can also be turned into a vegetarian main dish with the addition of beans, such as cannellini or lupini, or fried eggs.
More Swiss Chard Recipes
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Swiss Chard Potatoes
- 1 pound baby yellow potatoes
- 1 bunch Swiss chard - chopped, about 1 cup stems and 6 cups loosely packed leaves
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic - minced
- 1 teaspoon onion powder
- ¼ cup shredded parmesan cheese - optional, omit for vegan
- Bring a large pot of salted water to a boil.
- In the meantime, prepare the vegetables. Slice the chard stems and roughly chop the leaves. Wash and pat dry. If you are using regular potatoes instead of baby ones, cut them into quarters. You can keep baby potatoes whole, unless there are some that seem bigger than usual. Cut those in half.
- When the water is boiling, add the potatoes and chard stems. Reduce heat to medium to maintain a gentle boil. Cook, stirring occasionally, for about 10 to 12 minutes or until the potatoes are just tender.
- Add the chard leaves to the pot and cook for 1 to 2 more minutes or until they are just wilted.
- Drain the potatoes, stems, and leaves in a colander.
- Warm olive oil in a large skillet over medium heat. Add the garlic and cook for about 30 seconds until fragrant.
- Add the onion powder, potatoes, and chard to the skillet. Cook for a few more minutes, stirring occasionally.
- Serve warm with parmesan cheese if desired. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
- If you need this to be strictly vegetarian, look for parmesan cheese labeled as vegetarian such as the Whole Foods 365 brand.
- This is best enjoyed right away but can be stored in an airtight container in the fridge for 2 to 3 days. Reheat in a skillet with a little olive oil (to prevent it from drying out) over medium heat or in the microwave for 1 to 2 minutes until warmed through.
- Add beans or some fried eggs on top to make it a complete, balanced meal. Or, serve it alongside fish or meat.
Happy cooking! – Lizzie
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