Bietola e Patate (Swiss Chard & Potatoes)

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What you’ll need

  • 4-5 small yellow potatoes (or 2 russet)

  • Extra-virgin olive oil

  • 2-3 garlic cloves, smashed

  • 1 shallot, sliced

  • 1 bunch rainbow chard; stems + leaves separated

  • Pepperoncini oil (optional)

  • Sea salt

Directions

  • Boil potatoes in salted water until tender, usually 15-20 min. **If using russet and not organic, peel the skin. If using small (organic) potatoes, you can wash and keep the skin on. Drain and set aside. 

  • Chop stems and cut the leaves in wide crosswise strips, keep separated. 

  • Heat up olive oil and garlic cloves on medium heat in a large pan. Tip: Keeping the flame on the lower side, will flavor your oil rather than burn it. Add sliced shallots and cook for a few minutes.

  • Add the chard stems to the pan with a few pinches of salt. Sauté for a few minutes. In the mean time, quarter your potatoes and add them to the pan. Add potatoes to the pan along with a few more pinches of salt.

  • Once potatoes have soften up a little and are fully covered in olive oil, add chard leaves with a splash of water. Partially cover the pan and lower the flame to medium-low. Cook for about 5 min. You’ll want the potatoes to start to break up and the greens to be wilted. I usually break up a few of the potatoes with my wooden spoon.

  • Once it’s cooked, turn the heat off and let it set for 5-10 min.

  • Serve and finish with generous drizzle of olive oil, salt, and peperoncini oil (optional).

  • Enjoy with bread, preferably sourdough. FYI, this dish is even better the next day.

Diandra D'Angelo