Chard with Sun-dried Tomatoes and Potatoes


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


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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. 


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