Fried potatoes, Swiss chard, olives & pine nuts


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

Servings 4
Prep Time 30 minutes
Cook Time 40 minutes


  • 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


  • 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.


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!
Course: Main Course, Side Dish
Cuisine: Mediterranean

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