My mum’s swiss chard with potatoes (vegan) | Acelgas con Patatas

Swiss chard

🥗Healthier: kale

💰Cheaper: spinach

Kale offers similar nutrients and flavor, while spinach is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides a healthier fat profile, while canola is cost-effective.

Peel the waxy potatoes and cut them into large chunks of about 3 centimeters square.

Place the potato chunks in a large pot, cover with cold water, and season with a little salt.

Place the pot over high heat and let the potatoes simmer for about 15 minutes.

Cut the stocks off from the Swiss chard and cut them into 3 centimeter pieces.

In the last 5 minutes of cooking, add the Swiss chard stalks to the potatoes to tenderize them.

Drain the potatoes and Swiss chard stalks when ready.

Peel and coarsely slice the Spanish onion into 1 centimeter thick slices.

Peel and thinly slice the garlic.

Cut the tender leaves of the Swiss chard into 3 centimeter pieces.

Pour a generous amount of extra virgin olive oil into a frying pan over medium to high heat.

Add the thinly sliced garlic and Spanish onion to the pan and fry from cold, stirring frequently.

When the garlic is golden, season with a little salt, add the sweet paprika, and a little black pepper.

Toss for a couple of minutes to release the essential oils from the spices.

Add the boiled potatoes and Swiss chard stalks to the pan, then add the Swiss chard greens and sauté for a couple of minutes.

Finish off the dish off the heat with a splash of cherry vinegar and drizzle with good quality Spanish extra virgin olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary