My mum’s swiss chard with potatoes (vegan) | ACELGAS CON PATATAS
This is a healthy dish for a nutritious supper. In Spain, we often use chard as it is less sweet than spinach and works well with potatoes. You can use any kind of chard – if you can find them with red, white, or yellow stems you can mix them and create a more colorful dish.
INGREDIENTS
4 waxy potatoes, peeled and quartered
2 bunches Swiss chard (about 10 leaves), washed
For the refrito de ajo dressing
4 garlic cloves, sliced
1 Spanish onion, sliced
1 tsp dry sweet pepper flakes
4 tbsp extra virgin olive oil
3 tbsp sherry vinegar
Trim the stems from the chard leaves and slice thinly. Cut the leaves into strips.
Bring a large pan of salted water the boil over a high heat and cook the potatoes for 12 minutes, until soft but still undercooked. Add the chard steams and cook for a further 5 minutes before adding the leaves. Cook for another 3 minutes.
Drain the vegetables in a colander. Don’t worry if the potatoes break or mash – if they are good waxy potatoes this will add a fantastic texture to the greens.
Pour a good drizzle of extra virgin olive oil in a large frying pan over a medium heat and cook the garlic and onion until golden. Add the sweet pepper flakes, salt, pepper and give it a good stir. Add the boiled potatoes and chard stalks as well as the raw greens and give it a good stir before pouring the sherry vinegar. Mix well and serve.
