About this recipe

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Recipe highlight

Why you’ll love it

2 pots, 20 minutes—market greens to taverna-bright side (or light meal). ⚡

Ingredients

• 🥬 Swiss chard (leaves & stems), chopped: 600 g (about 2 bunches / 1.3 lb)
• 🥔 Waxy potatoes, 2 cm chunks: 500 g (3½ cups / 1.1 lb)
• 🧄 Garlic, very finely minced: 8 g (2 cloves / 0.3 oz)
• 🫒 Extra-virgin olive oil: 45 ml (3 tbsp / 1.5 fl oz)
• 🍋 Fresh lemon juice: 20 ml (4 tsp / 0.68 fl oz)
• 🧂 Salt: to taste (≈9 g / 1½ tsp)
• ⚫ Black pepper: 0.5 g (⅛ tsp / 0.02 oz)
• 🌶️ Red pepper flakes (optional): 0.5 g (⅛ tsp / 0.02 oz)
• 🍋 Lemon wedges, to serve: as needed

Preparation

• 1 Boil potatoes In salted water, cook 🥔 potatoes 8–10 min until just tender.
• 2 Blanch chard Add chopped 🥬 chard stems to the potato pot 2 min, then leaves 1–2 min more until just wilted. Drain very well; return to the hot pot to steam-dry.
• 3 Garlic oil In a small pan warm 🫒 olive oil; add 🧄 garlic and cook 30–45 sec on low—just fragrant, not colored.
• 4 Finish Toss potatoes & chard with warm garlic oil, 🍋 lemon juice, 🧂 salt, ⚫ pepper, and 🌶 flakes if using. Slightly crush a few potatoes so they soak up the dressing. Serve warm with lemon wedges.

Timing details

Nutrition

Estimated values per serving.

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