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
- 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.
- Take a stem or two and finely dice to add, optionally for a bit of crunch.
- Bring a large pot of water to a boil, add the chard, stems and potatoes until just tender. Drain well.
- 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.
- Stir, add salt and pepper and diced chard bits, if using, and cook all together for about a minute or two. Serve hot.