2 lb Yellow potatoes; (4 md)
-peeled, diced 3/4"
1 ts Salt
2 lb Swiss chard
4 tb Olive oil
4 cl Fresh garlic; roughly
-chopped, or to taste
1 pn Red pepper flakes; or more
-(optional)
Salt and pepper; to taste
1 tb Lemon juice; to taste
-(optional)
Bring a large pot of water to a rolling boil. Add the potatoes and the
salt. Reduce heat to a simmer for 15 to 20 minutes, until they become
tender and can be easily pierced with a knife.
Meanwhile, trim chard, clean well, separate and chop ribs. Cut leaves
into 1/2" strips.
When the potatoes are tender, add the chopped chard stems. Boil for 3
to 5 minutes or until just beginning to soften. The total time
depends on their size.
Add the leafy portion of the chard and boil 30 seconds. Gently drain
all the vegetables in a colander.
Drizzle 3 tb olive oil in a large skillet or cast iron pan. Add the
garlic and red pepper flakes if using. Turn on the heat to
medium-high. Once the garlic begins to sizzle and starts turning
golden, reduce the heat to medium. Add the chard and potato mixture.
Correct seasoning.
Saute until most of the liquid evaporates. Stir often.
Transfer to a serving dish and drizzle with freshly squeezed lemon
juice and more olive oil. Serve immediately.
