Lemon Swiss Chard and Potato Sauté
Golden potatoes, tender Swiss chard stems and leaves, and fresh lemon come together in a 37-minute side dish for four. How to brown the potatoes Let steam escape after draining. A skillet about 28 cm across helps the cubes fit in a single layer. Allow 12 minutes to prep and 25 to cook. Makes four side portions. Can you eat Swiss chard stems? Yes. Slice the stems thinly and sauté them with the onion. Add the leaves for the final 2–3 minutes. For a chilled way to serve chard, try Swiss chard with yogurt and crispy chickpeas.
Ingredients
Ingredients
Step-by-Step Method
Prep the vegetables
Wash the potatoes and cut them into 1.5 cm cubes. Wash and drain the chard well. Slice the stems 5 mm thick and the leaves into 2 cm ribbons. Dice the onion. Remove the lemon peel, pith and seeds, then chop the flesh, saving the juice.
Parboil the potatoes
Cover the potatoes with water in a saucepan. Once it boils, cook for 8–10 minutes, until a fork slides in without breaking the cubes. Drain and let them steam dry in the colander for 1 minute.
Sauté the stems and potatoes
Heat the olive oil in a wide skillet over medium heat. Cook the onion and chard stems for 4–5 minutes, stirring. Spread the potatoes in one layer and cook for 5–6 minutes, turning a few times to brown the edges.
Finish with greens and lemon
Add the chard leaves and salt. Cook uncovered for 2–3 minutes, stirring until the leaves wilt. Take the skillet off the heat and stir in the lemon flesh and juice. Serve warm or hot.
Chef's Tips & Tricks
Let steam escape after draining. A skillet about 28 cm across helps the cubes fit in a single layer. Allow 12 minutes to prep and 25 to cook. Makes four side portions.