• Skip to main content
  • Skip to primary sidebar
It's a Veg World After All®
  • Subscribe
  • Cookbook
  • Recipes
    • By Type
    • By Vegetable
  • Tips
  • About
    • Privacy and Terms
    • Services
      • Twin Cities Cooking Classes
      • Writing & Recipes
    • Contact
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
  • Recipes
  • By Veggie
  • Prep Tips
  • Menus
  • Subscribe
  • About
  • Books
  • Work with Lizzie
  • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • By Veggie
    • Prep Tips
    • Menus
    • Subscribe
    • About
    • Books
    • Work with Lizzie
    • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Sides

    Easy Swiss Chard Potatoes

    Published: Apr 20, 2023 / Modified: Apr 20, 2023 by Lizzie Streit, MS, RDN / This post may contain affiliate links / Leave a Comment

    Jump to Recipe Print
    chard and potatoes in a skillet with text boxes with recipe name and website
    ingredients for Swiss chard potatoes and the dish cooking in a skillet with text boxes

    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.

    chard and potatoes with cheese in a cast iron skillet with a wooden spoon

    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!

    Jump to:
    • Ingredients and Substitutions
    • Instructions
    • Storage and Reheating
    • Serving
    • More Swiss Chard Recipes
    • 📖 Recipe
    • 💬 Comments
    little yellow potatoes next to rainbow chard, garlic, and parmesan cheese on a counter

    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.

    Instructions

    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.

    Swiss chard leaves and stems cut up on a cutting board with a knife

    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.

    potatoes and chard stems cooking in a pot of boiling water on the stove

    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.

    chard leaves being added to a pot of potatoes and chard stems on a stove

    Add the chard leaves to the pot and cook for 1 to 2 more minutes.

    potatoes and chard being drained in a colander in a sink

    Drain the potatoes and chard.

    garlic cooking in olive oil in a skillet on the stove

    Warm olive oil in a large skillet and add minced garlic.

    Swiss chard and potatoes cooking in olive oil and garlic in a skillet

    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.

    potatoes and Swiss chard leaves and stems in a cast iron skillet

    Serving

    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

    • frozen chard in a plastic bag with text boxes for post title and website name
      How to Freeze Swiss Chard
    • baked eggs, chard, and goat cheese on a slice of toast on a wooden board
      Baked Eggs with Swiss Chard
    • steamed Swiss chard in a serving bowl on a counter next to ingredients
      Steamed Swiss Chard
    • sliced Swiss chard leaves and stems in bowls on a cutting board with text boxes
      How to Cut Swiss Chard

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

    📖 Recipe

    chard and potatoes with cheese in a cast iron skillet with a wooden spoon

    Swiss Chard Potatoes

    This easy side dish features chard and baby potatoes boiled then sautéed with garlic. It's simple, nutritious, and vegetarian.
    5 from 1 vote
    Print Pin Rate Save Saved!
    Prep Time: 10 minutes mins
    Cook Time: 20 minutes mins
    Total Time: 30 minutes mins
    Servings: 3 2-cup servings
    Calories: 260kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients 

    • 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
    Prevent your screen from going dark

    Instructions

    • 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)!

    Notes

    • 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.

    Nutrition

    Serving: 2cups | Calories: 260kcal | Carbohydrates: 33g | Protein: 8g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 7mg | Sodium: 369mg | Potassium: 1050mg | Fiber: 5g | Sugar: 2g | Vitamin A: 6191IU | Vitamin C: 61mg | Calcium: 151mg | Iron: 3mg
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    Happy cooking! – Lizzie

    More Plant-Forward Side Dishes

    • winter farro salad in a serving bowl next to spoon, napkin, and pomegranates
      Winter Farro Salad
    • baked farro with kale on a plate next to a baking dish and napkin
      Farro Bake with Pesto and Kale
    • cheesy cauliflower and potatoes with chives on a plate on a counter
      Easy Cheesy Cauliflower and Potato Bake
    • green beans topped with maple pecans on a serving dish next to napkin and spoon
      Green Beans with Pecans

    Reader Interactions

    Comments

    No Comments

    Leave a Reply Cancel reply

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

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    lizzie streit cutting carrots

    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

    More about me →

    Christmas Recipes

    • image of a woman from the shoulders down with a text box with post title
      2023 Holiday Gift Guide for the Vegetable Lover
    • serving of sweet carrot casserole with pecan streusel on a plate with a fork
      Sweet Carrot Casserole
    • stuffing muffin with dried cranberries surrounded by more muffins on a counter
      Make Ahead Stuffing Muffins (Vegetarian)
    • sautéed delicata squash in an oval serving tray topped with sage
      Sautéed Delicata Squash
    See more Christmas →

    Soup Recipes

    • bowl of white bean, sausage, and kale soup topped with parmesan cheese
      White Bean, Sausage, and Kale Soup
    • carrot pumpkin soup in a bowl drizzled with cream and topped with pepitas
      Carrot Pumpkin Soup
    • bowl of tomatillo soup with a spoon next to ingredients and a napkin
      Roasted Tomatillo Soup (Vegetarian)
    • cream of jalapeño soup in a serving bowl topped with cilantro leaves
      Cream of Jalapeño Soup
    See more Soups →

    Footer

    About

    About Lizzie

    Privacy Policy and Terms

    Portfolio

    My Books

    Featured On

    logos from news publications and websites spread out on a white background

    Contact

    Contact

    Work with Lizzie

    Sign Up! for emails and updates

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2013-2023 It's a Veg World After All ® LLC