Swiss ChardPotato Toss
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…
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.
Ingredients
- 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
Preparation
- 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.
Nutrition Information
- Serving Size Serves 4
- Calories 130
- Carbohydrate Content 23 g
- Cholesterol Content 0 mg
- Fat Content 3 g
- Fiber Content 4 g
- Protein Content 4 g
- Saturated Fat Content 0 g
- Sodium Content 190 mg
- Sugar Content 4 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g