Swiss Chard?Potato Toss


You can use new potatoes here, but if you can find fingerlings, even better. They are long, slender potatoes with thin skins and a nutty, buttery flavor. Because they are harvested young, the natural sugars in fingerlings have not had a chance to convert to starch, so they stay firm after they’re cooked but still have a creamy texture.

  • 4Servings


  • 3/4 lb. fingerling or small new potatoes, cut into bite-sized pieces
  • 1 Tbs. olive oil
  • 2 cloves garlic, minced (about 2 tsp.)
  • 1 lb. Swiss chard, stemmed and leaves torn into small pieces
  • 1 Tbs. balsamic vinegar


Put potatoes in large saucepan with salted water to cover. Bring to a boil, reduce heat to low and cook 5 to 7 minutes, or until tender. Drain.

Heat oil in large skillet over medium heat. Add garlic, and cook 30 seconds, stirring constantly. Add chard and potatoes. Cover, and cook 5 minutes, stirring occasionally, or until chard is wilted. Add vinegar, and season to taste with salt and pepper. Serve warm.

Nutrition Information

  • Calories: 130
  • Carbohydrate Content: 23 g
  • Fat Content: 3 g
  • Fiber Content: 4 g
  • Protein Content: 4 g
  • Sodium Content: 190 mg
  • Sugar Content: 4 g