Here’s a quick and easy recipe with potatoes and chard leaves, brightened up with spices and olives. You can add legumes and/or protein for a complete meal.
Fried potatoes, Swiss chard, olives & pine nuts
Ingredients
- 500 g potatoes
- 1 bunch Swiss chard
- Black olives kalamata type
- 3 tbsp pine nuts
- 2 cloves garlic
- 1 yellow onion
- Paprika
- Nutmeg
- Turmeric
- Olive oil
- Salt
- Pepper
Instructions
- Clean the potatoes, peeling if necessary. Cut them into large cubes (about 4cm square) and steam them for 20 minutes (they should be slightly melting, but not mushy either).
- Meanwhile, remove the leaves from the chard and clean them (I soak them in water first, then dry them with a salad-spinner). Cut the leaves into strips (1 to 2 cm wide).
- Coarsely chop the onion and finely chop the garlic.
- Heat a drizzle of olive oil in a large frying pan or sauté pan. Add the onion and brown for 4 to 5 minutes over low heat, stirring constantly.
- Then add the garlic and pine nuts. Brown again over low heat for 4 to 5 minutes.
- Add the chard leaves. Cover and let it cook for 2 to 3 minutes, then cook uncovered for a further 2 to 3 minutes. Add a little oil if necessary.
- Finally, add the potato pieces and olives. Season with the spices and a pinch of salt, and add another drizzle of olive oil. Cook over a very low heat for 10 minutes, stirring occasionally.
Notes
You can complement this dish with legumes, such as chickpeas or green lentils.
Why not serve these vegetables with a fried egg, shrimps with garlic and turmeric, or a fish fillet?
You could also use this preparation as a filling for stuffed pastries, or for pita bread for a meal on the go.
You can also replace the potato with sweet potato or butternut squash, and the chard with spinach.
It’s up to you to improvise and enjoy!