You can use new potatoes here, but if you can find fingerlings, even better. They are long, slender potatoes with thin skins and a nutty, buttery flavor. Because they are harvested young, the natural sugars in fingerlings have not had a chance to convert to starch, so they stay firm after they’re cooked but still have a creamy texture.
- 3/4 lb. fingerling or small new potatoes, cut into bite-sized pieces
- 1 Tbs. olive oil
- 2 cloves garlic, minced (about 2 tsp.)
- 1 lb. Swiss chard, stemmed and leaves torn into small pieces
- 1 Tbs. balsamic vinegar
- Put potatoes in large saucepan with salted water to cover. Bring to a boil, reduce heat to low and cook 5 to 7 minutes, or until tender. Drain.
- Heat oil in large skillet over medium heat. Add garlic, and cook 30 seconds, stirring constantly. Add chard and potatoes. Cover, and cook 5 minutes, stirring occasionally, or until chard is wilted. Add vinegar, and season to taste with salt and pepper. Serve warm.
- Serving Size: Serves 4
- Calories: 130
- Carbohydrate Content: 23 g
- Fat Content: 3 g
- Fiber Content: 4 g
- Protein Content: 4 g
- Sodium Content: 190 mg
- Sugar Content: 4 g