Chard with Sun-dried Tomatoes and Potatoes2014-12-19
The softened, almost creamy potatoes contrast happily with the peppery chard and full-flavored sun-dried tomatoes. Chives, chopped olives and nutty Parmesan tie it all together.
- 1/2 cup chopped sun-dried tomatoes 1/3 cup white wine or chicken broth 2 medium yellow-fleshed potatoes, unpeeled
- l pound Swiss chard
- (7 to 8 large leaves), stems removed, leaves coarsely chopped
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- l small onion, finely chopped
- 1/2 teaspoon crushed red chile flakes
- l tablespoon freshly squeezed lemon juice 12 Kalamata olives, pitted and coarsely chopped
- salt and freshly ground pepper
- GARNISH - 1/3 cup shaved Parmesan cheese
Cover the sun-dried tomatoes with the wine or chicken broth and rehydrate for 5 to 10 minutes. Cut potatoes into 1/2-inch cubes. Place in a large pot with lightly salted water to cover.
Cover pot, bring to a boil and cook for 6 to 7 minutes, until potatoes are almost tender. Add chard, pushing down with the back of a spoon to submerge, and cook for 5 to 7 minutes, or until tender. Drain mixture in a colander.
In a large skillet over medium heat, warm the olive oil. Add the garlic and onion and sauté just until softened. Add the chile pepper flakes and sauté for 30 seconds.
Stir in the drained potatoes and chard, the sun-dried tomatoes and their soaking liquid, lemon juice and chopped olives. Cook over low heat, stirring occasionally, for 5 minutes. Add salt and pepper to taste. Spoon into a serving dish, top with the shaved cheese, and serve very hot.