Swiss Chard Recipe with Potatoes | Easy Swiss Chard Potatoes Stir Fry
If you love leafy greens / winter greens then you will surely love to try this easy peasy Swiss Chard fry with potatoes. A no fuss recipe made in minimum oil and with minimum spices. The main flavour of the dish comes from garlic and ginger with the tones of earthy flavour from chard leaves.
It can also be packed for lunches, the leftovers can be used as filling in sandwiches or parathas. I love to have it just like that also.
What is Swiss Chard
Swiss chard is green leafy vegetable which is quite similar to beetroot greens. The leaves are broad, fleshy and dark green and it has bright colorful stems(white, yellow, red-Rainbow stems), which makes it very distinct form the other greens. In the range of greens it lies between spinach and kale, resembles the beetroot leaves. Though you can consume Swiss chard raw in salads but due to presence of oxalates (a compound found in beetroots also) it is advisable to cook the leaves and stems. Those who have problem of Kidney stones should consult their doctor/nutritionist before consuming it.
Swiss Chard is a store house of health friendly nutrients. It is loaded with Vit. A, K and C. It has anti inflammatory properties and helps manage blood sugar levels.
In India it is available in winters like many other leafy greens(spinach, kale, mustard greens).
Some of the recipes with winter greens or leafy greens that will you will to try
How to cook Swiss Chard
The main methods of cooking the leaves are boiling, sautéing and roasting.
The leaves of chard are soft and can be sautéed in oil with few spices. The stems are thick and need a bit more of cooking time.
You can discard very thick stems if you find it unpalatable but less hard and soft stems can be used in your dishes. Cook the stems a bit more than the leaves.
Clean the leaves nicely (of all the dirt and mud if any) in running water.
Cut off the thick stems and separate leaves. In some leaves separate the ribs also if thick.
To chop the leaves, layer leaves one above the other . Cut into thin strips. Further you can roughly chop them.
Ingredients for Swiss Chard and Potato Stir Fry
Swiss Chard- Choose bright green leaves without any holes. Also, avoid the light brown and yellow leaves. The leaves should looks crisp and fresh.
Potatoes- add structure to the stir fry. Cut into bite sized cubes. You can add boiled and peeled potatoes also. For he recipe I have add raw and peeled potato. If you want to avoid potatoes simply omit it from the recipe or you can even add sweet potatoes.
Herbs- Ginger, Garlic and Green Chillies. Avoid green chillies if you do not like much heat in your food or choose any variety of your choice. Use finely chopped/minced garlic. I like coarsely cut ginger and green chilies. You can finely chop the ginger and green chillies and add to your dish.
Spices- Cumin Seeds, Red Chilli Powder/Cayenne Powder don't add much spices in the veggies as I like to keep the taste rustic. The main flavour of the dish comes from the earthly greens and ginger and garlic.
Others-Oil and Salt to taste.
Steps to cook Swiss Chard and Potato Stir Fry
- Clean and prepare the Swiss Chard Leaves as suggested in the section (How to Cook Swiss Chard)
- Wash and peel potato and cut in bite sized cubes. Keep it in a bowl of water to avoid the blackening of the potato cubes.
- Finely chop/mince garlic. Coarsely crush ginger and green chillies(if using).
- In a pan heat oil. Add cumin seeds.
- Once the seeds crackle, add garlic, ginger and green chillies. And sauté on low heat till the raw smell of garlic goes away.
- Now add cubes potatoes and stem pieces. Sauté for a while, add about 1/4 cup water and let it cook till potatoes and stems are tender.
- Now add chopped swiss chard leaves and mix it well.
- Also add red chilli powder/cayenne pepper/red chilli flakes(whichever you are using in the recipe).
- Mix well and cook for another 4-5 mins.
- If the leaves taste bitter even after cooking add a pinch of sugar and a tsp of lemon juice. Many people recommend adding vinegar.
- Serve hot.
Serving Suggestions and Storage
Swiss Chard and Potato Stir Fry is a perfect side with your meals. It is perfect to go with the Indian meal combo of Dal (Lentil) and Steamed Rice or Dal and chapati . It is perfect with soft dinner rolls along with your favorite soup.
You can also serve it as a side with risottos, pilafs or meatloaf (vegan/non- vegetarian).
Refrigerate the leftovers in an air-tight container. Says good for 2-3 days. Reheat before serving.
Swiss Chard and Potato Stir Fry
- Heavy bottomed Pan
- Chopping Board
- 250 gm Swiss Chard
- 1-2 Potatoes (medium sized)
- 4-5 Garlic Cloves
- ½" Fresh Ginger(small piece)
- 1-2 Green Chilies or as required (optional)
- ½ tsp Red Chili Powder
- Salt as required
- 2 tbsp Oil
Cleaning and Preparing Swiss Chard
- Wash nicely Chard leaves. Clean all the dirt and mud if any.
- Separate the thick stems and chop into small pieces.
- Layer the leaves together and cut into strips and further roughly into small bits if required.
- Also separate the thick ribs/veins in the leaves if any.
- Wash and peel potato and cut into bite sized cubes.
- Finely chop/mince garlic. Coarsely crush or chop finely ginger and green chillies.
Cook the vegetable
- In a pan heat oil on low-medium flame.
- Add cumin seeds and once seed crackle add garlic and ginger -green chillies.
- Sauté for few seconds till the raw smell of garlic goes away.
- Add potato cubes and the stem pieces.
- Sauté for a few seconds , add about ¼ cup water, cover the pan and let it cook till potatoes are tender. It will take around 5 mins.
- Add salt now as it speeds up the cooking of potatoes.
- Stir in between and keep the flame to low so that the potatoes don't burn.
- Now add chopped chard leaves and mix well.
- Also add red chilli powder. If add it before the powder may get burnt.
- Cook for another3-4 mins.
- Once done serve hot with your meals.
Do try this delicious winter veggie as side with your meals. Just like we love it's rustic taste with minimum spices, I am sure you and your family will also love it.
Our favorite way of having it is with hot chapatis and dal or paranthas.
Do give me your feedback and if you have any queries or questions on the recipes please do ask in the comments section.
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