Swiss Chard and Potatoes

My sister gave me this recipe from 1,000 Vegetarian Recipes, by Carol Gelles. It’s so simple and delicious–and perfect for the veggies we’ve been getting during this part of the season. 

3 T olive oil
2 C peeled 1/2-inch cubed potatoes (yellow, red bliss, or new), about 3/4 lb.
6 cloves garlic, whole, unpeeled
2 T chopped fresh rosemary or 2 t crumbled if dry
2 C swiss chard, chopped
1/2 t coarse salt (less if table)
1/4 t coarse pepper
Heat oil in a large skillet over medium high heat.
Add potatoes and garlic.
Cook, stirring, until browned (about 9 minutes).
Add rosemary, cook, stirring, 1 minute.
Add swiss chard, salt, pepper.
Cook, stirring, until swiss chard is tender (2 minutes).
You could use bok choy, collards or any cooking greens instead of swiss chard, and thyme or oregano in place of the rosemary. The garlic gets soft like roasted garlic. I pull the garlic cloves out at the end, squeeze them out of their peels and then chop them up a little and toss them back in. Yummy.


1 Comment

  1. Made this tonight . . . turned out great!! My only comment would be that it doesn’t make very much . . . 2-3 servings max., so anyone needing to feed a family might want to double the recipe. Otherwise, perfect as is!!

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