This simple, nourishing dish is perfect for a light supper. In Spain, Swiss chard is often used instead of spinach because its flavor is less sweet and it pairs beautifully with potatoes. Any variety of chard will work; stalks in red, white or yellow add visual contrast and make the plate more colorful.
Ingredients
- 4 waxy potatoes, peeled and quartered
- 2 bunches Swiss chard (about 10 leaves), washed
- For the refrito de ajo (garlic sauté)
- 4 garlic cloves, sliced
- 1 Spanish onion, sliced
- 1 tsp sweet paprika (or dry sweet pepper flakes)
- 4 tbsp extra virgin olive oil
- 3 tbsp sherry vinegar
- Salt and black pepper to taste
Method
- Trim the chard stems from the leaves. Slice the stems thinly and cut the leaves into wide strips.
- Bring a large pot of salted water to a rolling boil. Add the potatoes and cook for about 12 minutes, until they are tender but still slightly firm. Add the chard stems and cook 5 minutes more, then add the leaves and cook a further 3 minutes until wilted.
- Drain the potatoes and chard in a colander. If some potato pieces break up, that’s fine—a bit of mashed potato adds great texture and helps bind the greens.
- Heat the olive oil in a large frying pan over medium heat. Add the sliced garlic and onion and cook until they turn golden and fragrant. Stir in the sweet paprika, season with salt and pepper, and mix well.
- Add the drained potatoes, chard stems and leaves to the pan. Toss gently to combine, then splash in the sherry vinegar. Cook briefly just to meld the flavors and warm everything through. Taste and adjust seasoning if needed.
- Serve hot as a main for a light vegan meal or alongside other dishes. This recipe keeps well and can be reheated gently, making it a good choice for leftovers.