Special Recipe

Swiss Chard and Potato Side dish

Here are two great summer side dishes, the Swiss Chard and Potato. A simple side dish perfect to accompany a grilled entrée. 

Swiss chard comes in a rainbow of colors with red, yellow, and orange stems in   addition to the more common white. You can use either variety or all three if you wish. 



  • 3 garlic cloves – thinly sliced
  • 2 lbs. Swiss chard
  • ¼ cup extra virgin olive oil
  • Salt – to taste
  •  ⅓ cup shard stems – thinly cut
  • 1 ½ lbs. Yukon gold potatoes – peeled and diced in ½-inch cubes 
  • Freshly ground black pepper – to taste



  1. Rinse the chard well, trim and discard the bottom half-inch from the stems and then remove the stems.  Tear the leaves into large pieces and dice them into ½-inch cubes. 
  2. Take a stem or two and finely dice to add, optionally for a bit of crunch. 
  3. Bring a large pot of water to a boil, add the chard, stems and potatoes until just tender.  Drain well. 
  4. Heat the olive oil in a large skillet and add the garlic. Sauté until the garlic barely begins to turn golden and then add the drained Swiss chard and potatoes. 
  5. Stir, add salt and pepper and diced chard bits, if using, and cook all together for about a minute or two.  Serve hot. 




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