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Swiss Chard with Potatoes, Olive Oil and Garlic
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Source: https://recipheon.com/en/recipes/main-dishes/swiss-chard-with-potatoes-olive-oil-and-garlic
About this recipe
This Croatian side dish combines Swiss chard and potatoes dressed with olive oil and garlic. Swiss chard, or leaf beet, provides tender green leaves and delicate stalks; the potatoes stay in chunks, though some are lightly crushed to bring the dish together. Cook the potatoes first, then add the stalks and finally the leaves. Drain the vegetables thoroughly and briefly combine them with the fragrant oil, without browning the garlic. The finished side should be moist and tender, but without a puddle of water. Four side servings take about 45 minutes.
Ingredients
Vegetables and Seasonings
600 g raw potatoes, weighed after peeling
500 g fresh raw Swiss chard (leaf beet), leaves and young stalks after trimming off tough ends; buy about 600–700 g before trimming
10 g garlic, weighed after peeling
40 g extra-virgin olive oil, all for combining with the vegetables
2500 ml water for cooking the potatoes and chard together; before draining, reserve up to 50 ml for finishing, then discard the rest and any unused reserve
16 g salt: 15 g for the water and 1 g for seasoning the vegetables; most of the cooking salt will remain in the discarded water
0.5 g ground black pepper
Steps
Start heating all the water, covered, in a large pot with a capacity of at least 5 l. Cut the potatoes into cubes about 2 cm across. Wash the chard thoroughly, trim off the tough ends and separate the young stalks from the leaves; weigh 500 g of the trimmed parts in total. Cut the stalks into pieces about 1 cm long, the leaves into wide strips, and finely chop the garlic.
Add 15 g salt and the potatoes to the boiling water. Cook over medium heat for about 10–12 minutes, until they begin to soften but are still slightly firm in the center. Add the chard stalks and cook for about 4 minutes, then add the leaves in batches, gently submerging them with a spoon. Once the water returns to a gentle boil, continue cooking for about 3–4 minutes, until the potatoes and stalks are fork-tender and the leaves have wilted and softened; cook a few minutes longer if needed. Reserve 50 ml of the cooking water, discard the rest and leave the vegetables in a colander for about 2 minutes; do not squeeze them dry.
AI-generated Heat all the olive oil in a wide skillet over low heat. Add the garlic and cook, stirring, for about 30–60 seconds, just until fragrant. Do not let it brown; if the garlic starts coloring quickly, take the skillet off the heat immediately. Move straight on to combining it with the drained vegetables.
Add all the drained vegetables, the remaining 1 g salt and all the pepper to the garlic oil. Stir gently over low heat for about 2–3 minutes, crushing only some of the potatoes with a spoon to bring everything together; keep distinct chunks as well. If the vegetables are too dry, add the reserved water in small amounts, up to 50 ml in total, and discard any unused water. The side should be moist, without a pool of liquid, and should not be a smooth purée. Divide among four plates and serve warm as a side dish with a meal.
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