Chard with Potatoes
Acelgas con PapasChard is a staple in Mexican home cooking. It is raised in agricultural areas and in family gardens in many parts of Mexico. Chard with white or red stems can be used for this recipe.
Ingredients
Makes 4 servings
- 2 medium potatoes peeled and cut into 3⁄4-inch pieces
- 1 tablespoon plus 2 teaspoons olive oil
- ½ medium white onion chopped
- 2 medium garlic cloves finely chopped
- 1 large jalapeño chile seeded, veins removed, and chopped
- 1 large bunch Swiss chard rinsed well, stemmed, and coarsely chopped
- ½ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
Instructions
- Cook the potato in water to cover until tender, but not soft, about 4 minutes.
- Drain and reserve in a bowl.
- In a large saucepan, heat 1 tablespoon of the oil over medium heat and cook the onion, garlic, and jalapeño until the onion is translucent, 3 to 4 minutes.
- Add the chard, pushing it down into the pan.
- Add ⅓ cup water.
- Cover and cook, stirring once or twice, until the chard is wilted and tender, 8 to 10 minutes.
- Add the reserved cooked potato, the remaining oil, salt and pepper.
- Stir to mix.
Notes / Tips / Wine Advice:
Serve hot.