Swiss Chard Potatoes

This easy side dish features chard and baby potatoes boiled then sautéed with garlic. It's simple, nutritious, and vegetarian.

Course Side Dish

Cuisine American, Italian, Mediterranean

Prep Time 10

Cook Time 20

Total Time 30

Servings 2-cup servings

Calories 260kcal

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.