Sauteed Chard & Potatoes
Makes 3 servings.
1 pound Red Dog German butterball potatoes, quartered if large, halved if medium, whole if small
1 bunch Red Dog chard, chopped, about 1 cup stems and 6 cups loosely packed leaves
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 teaspoon onion powder
ΒΌ cup shredded parmesan cheese
Bring a large pot of salted water to a boil.
In the meantime, prepare the vegetables. Slice the chard stems and roughly chop the leaves. Wash and pat dry.
When the water is boiling, add the potatoes and chard stems. Reduce heat to medium to maintain a gentle boil. Cook, stirring occasionally, for about 10 to 12 minutes or until the potatoes are just tender.
Add the chard leaves to the pot and cook for 1 to 2 more minutes or until they are just wilted.
Drain the potatoes, stems, and leaves in a colander.
Warm olive oil in a large skillet over medium heat. Add the garlic and cook for about 30 seconds until fragrant.
Add the onion powder, potatoes, and chard to the skillet. Cook for a few more minutes, stirring occasionally.
Serve warm with parmesan cheese. Enjoy!