Garlicky Swiss Chard & Potatoes

If you're looking for an easy, nourishing side dish that celebrates the best of summer produce, this garlicky Swiss chard and potatoes recipe is for you. It's wonderfully low maintenance and comes together with minimal dishes thanks to one simple trick: the potatoes and Swiss chard cook together in the same pot before being tossed in a skillet with olive oil, fresh garlic, and a pinch of red pepper flakes. Finish everything off with a generous shower of parmesan cheese and plenty of fresh lemon juice for a bright, flavor-packed side dish that tastes like summer on a plate.

This recipe is one of my favorite ways to showcase the beauty of eating seasonally. We're harvesting fresh new potatoes at the farm right now, and their sweet, tender flesh is incredibly creamy and flavorful — a world apart from storage potatoes available later in the year. Paired with vibrant Swiss chard, fresh garlic, and lemon, these simple ingredients transform into something truly special.

Not only is this dish delicious, but it's packed with nutrients too. Swiss chard is loaded with antioxidants, fiber, and essential minerals, while new potatoes provide complex carbohydrates and potassium to help fuel busy summer days. It's the kind of simple, wholesome cooking that reminds me why I love eating locally and cooking with what's growing right now.

Serve this bright and savory side dish alongside grilled chicken, wild-caught fish, steak, or your favorite protein for an easy summer meal that everyone at the table will enjoy. If your garden or CSA box is overflowing with Swiss chard and new potatoes, this recipe is the perfect way to put them to delicious use.

Garlicky Swiss Chard & Potatoes

Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 4

Ingredients

  • 1 pound baby new potatoes (larger potatoes cut in half or quartered)

  • 1 bunch of Swiss chard chopped- about 1 cup of stems finely chopped and 6 cups of leaves finely chopped

  • 1.5 Tablespoons extra virgin olive oil

  • 4 cloves of garlic, minced

  • 1 teaspoon onion powder

  • 1/2 teaspoon crushed red pepper flakes

  • 1/4 teaspoon unrefined salt

  • 1/4 cup freshly grated parmesan cheese

  • juice from 1 lemon

  • plenty of salt and pepper

Preparation

  1. Bring a large pot of salted water to a boil. Once boiling add your potatoes. Reduce the heat to maintain a low boil. Cook for 5 minutes. Add the chard stems and continue to cook for 5 minutes longer. Add the chard leaves and cook for 1 minute or until the leaves turn bright green and the potatoes are tender. Drain the potatoes and chard in a colander and set aside.

  2. Heat the olive oil in a large dutch oven or cast iron skillet over medium-high heat. Add the garlic, onion powder, pepper flakes and salt, cook, stirring often for about 1 minute. Add the drained veggies to the skillet and cook for about 2-3 minutes or until everything is warm and mixed well. Sprinkle in the parmesan, drizzle in the juice from 1 lemon and season with additional salt and pepper. Serve warm

Notes

This keeps in the fridge for 3 days. Reheat on the stovetop and serve with additional parmesan cheese.

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