Chard, Potatoes, and Paprika

I’m always on the lookout for Swiss chard recipes. While I will eat it sautéed in olive oil with a little garlic, salt, and pepper, it needs more “doctoring” for Dan to truly appreciate its deliciousness. Swiss chard is one of the forgotten greens it’s low in calories, fat, and carbs and has vitamin C, iron, and magnesium. 

The garden is doing well. The greens (chard, collards, and kale) are exploding and I’ve been incorporating them into most meals, I have yet to see a zucchini or summer squash. In the past week, I’ve picked at least 2-gallon bags of green beans and quite a few snow and sugar snap peas. 

The garden stars are the turnips, beets, and winter squash. The onions and leeks are coming along but the tomatoes are meh - we need less rain and more sun - Mother Nature please give us a break!

I had some baby potatoes left over from a dish I made earlier in the week and I wanted to use some of that chard so I chopped and sautéed and ended up with a fabulous dish. We paired it with some leftover eggplant curry, rice, and naan. 

INGREDIENTS:

1 lb Swiss chard

1 pound potatoes

2 tablespoons olive oil

1 medium onion, diced

4 cloves of garlic, thinly sliced

1 teaspoon smoked paprika

Salt, to taste

Pepper, to taste

INSTRUCTIONS:

Rinse the chard well under cool water. Cut out the thick stems and chop them about 1 inch. Place to one side. Chop the Swiss chard leaves.

If you are using large potatoes, peel and dice or slice the potatoes about 1 inch thick. If you are using baby potatoes, simply quarter them.

Bring a large pot of water to the boil. Generously salt the water and add the potatoes and stems of the Swiss chard. Allow to simmer until the potatoes are almost tender - about 10 minutes.

Meanwhile, heat the oil in a large pan over medium heat. Fry the onion until soft then add the garlic and fry until soft. Turn off the heat and add the paprika. Stir well to combine.

When the potatoes are nearly tender, add the Swiss chard leaves a couple handfuls at a time. Allow to simmer until the potatoes are tender - about another 5 minutes.

Drain the potatoes and chard and add them to the pot with the onions. Toss well to coat everything, taste, and add additional seasonings if needed.

Thanks for stopping by!