Swiss chard with potatoes

Swiss chard with potatoes

Acelgas con patatas

By
From
Spanish Made Simple
Serves
4

This is a healthy dish for a nutritious supper. In Spain we often use chard as it is less sweet than spinach and works well with the potatoes. You can use any kind of chard – if you can find them with red, white or yellow stems you can mix them and create a more colourful plate.

Ingredients

Quantity Ingredient
2 bunches swiss chard, washed
4 waxy potatoes, Peeled and quartered

For the sofrito de ajo dressing

Quantity Ingredient
4 tablespoons extra virgin olive oil
4 garlic cloves, sliced
1 teaspoon sweet pimenton
3 tablespoons sherry vinegar

Method

  1. Trim the stems from the chard leaves and slice thinly. Cut the leaves into strips.
  2. Bring a large pan of salted water to the boil over a high heat and cook the potatoes for 12 minutes, until soft but still undercooked. Add the chard stems and cook for a further 5 minutes before adding the leaves. Cook for another 3 minutes.
  3. Drain the vegetables in a colander. Don’t worry if the potatoes break or mash – if they are good waxy potatoes this will add a fantastic texture to the greens.
  4. For the sofrito de ajo dressing, heat the extra virgin olive oil in a large frying pan over a medium heat and cook the garlic until golden. Take the pan off the heat and add the pimentón, give it a good stir and add the sherry vinegar before pouring this sofrito over the potatoes and chard. Mix well and serve.
Tags:
Spanish
simple
weekday
tapas
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