Swiss Chard Potatoes
Bietole con Patate

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Swiss Chard Potatoes
Bietole con Patate
cookbook: Lidia's Favorite Recipes
main ingredients: Swiss chard
user comments (1)

serves: Serves 6

Swiss chard has only recently become a popular vegetable in the US, but I grew up on it and loved it, and this was my favorite way of cooking it. Chard can be found with beautifully colored stems, which really adds to the presentation of this dish. Traditionally we used regular potatoes, but now I sometimes replace them with sweet potatoes. This dish is especially good when made in advance and reheated.


2 pounds Swiss chard
4 quarts salted water
3 medium Idaho potatoes, peeled and cut crosswise into 4 pieces
1/4 cup extra-virgin olive oil
4 cloves garlic, crushed and peeled
salt and freshly ground black pepper


To prepare the chard: Trim the ends from the stems. Cut off and discard any wilted or yellow parts of the leaves. Strip the stems from the leaves, and cut the stems into ½ inch lengths. Cut the leaves in half lengthwise, then crosswise into ½ inch strips. Wash the leaf and stem pieces thoroughly, then drain them well.

Bring the salted water to a boil in a large pot. Add the potatoes and cook 20 minutes, until tender. Add the Swiss chard stems. After another 10 minutes add the leaves, then cook all until the vegetables are very tender, an additional 5 minutes. Drain in a colander.

Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the garlic, and cook just until it begins to brown, about 1 minute. Add the Swiss chard and potatoes, and season them lightly with salt and pepper. Cook, stirring and mashing the potatoes, until the liquid is evaporated and the potatoes are coarsely mashed. If the potatoes begin to brown, adjust the level of heat to medium-low and continue stirring. Add the remaining 2 tablespoons olive oil, and season to taste with salt and pepper, stir, and serve hot.

Lidia's Favorite Recipes

From one of the most popular cookbook author/chefs at work today: her most accessible—and affordable—cookbook to date, a gathering of the recipes that have become her go-to meals: the best, the most beloved, the most delicious dishes in her repertoire. Lidia Bastianich gives us a fresh look at her favorite dishes, the ones that have made it to the table time and time again: more than 100 of her signature recipes, revised to be more concise and clear, but just as soul-satisfying as ever. From Baked Clams Oreganata, Marinated Winter Squash, and Spaghetti with Quick Garlic Tomato Sauce to Braised Beef Rolls, Shrimp Scampi, and Chocolate Bread Parfait, each recipe includes new information about the affordability, seasonality, and nutritional value of the ingredients. Beautifully illustrated throughout with full-color photographs, Lidia's Favorite Recipes will give both new cooks and longtime fans something delicious to celebrate.

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