With fall season starting to take shape, the leaves at this time have a dark hue and that adds great color to your plate too. I agree to be sent email.
The pairing combinations are limitless and it takes less than 30 minutes to prepare this!
I have 2 big pots for Swiss chard on my patio and they have come in handy so many times when I am looking for simple recipes.
Typically, I use them to prepare dal and I stumbled upon this recipe idea as a variation of sauteed spinach and potatoes.
Swiss chard and potatoes complement each other in ensuring that the flavors are well distributed. The flavors come from simple everyday spices, sauteed with chard leaves.
I have shared several Indian stir fry recipes with you in the past like beetroot poriyal, beans palya, cauliflower sabzi, spicy potato curry. The popularity of these recipes is what led me to try this new variation with swiss chard.
Try preparing this recipe today! You will not be disappointed…
Ingredients
Swiss chard: I used homegrown Swiss chard, but you could also get this at your local grocer. Look for fresh bunch without any wilted leaves. The leaf stalks typically snap off easily when they are fresh. So look for that when you buy them.Potatoes: Red or Brown russet potatoes work equally well. Leaving a little bit of skin on the potatoes is also good, if you like that taste.Spices: I used simple and common spices like turmeric powder, chili powder and garam masala.
See the recipe card for quantities.
Instructions
Start by peeling the potato skin and cutting them into bite-sized cubes. Place them in a bowl and add water to wash off the starch. Place a pan over medium heat and add 2 teaspoons of oil. As the oil heats up add the cubed potatoes and saute for 3 minutes. Add salt, turmeric powder, red chili powder, garam masala powder, and stir well. Continue to saute until the potatoes are cooked. Add chopped Swiss chard and continue to saute well. Cook for another 2 minutes and switch off the heat.
Substitutions
Swiss chard - Instead of Swiss chard you can use red or yellow chard, or rainbow chard leaves or even spinach.Potatoes - I used red potatoes, but brown russet potatoes are also equally good. Oil - I used olive oil for this dish, but other good substitutions are coconut oil, corn oil or vegetable oil.
Variations
Spicy - Add chili pepper flakes or red chili powder while cooking to imbue some heat into the dish. More veggies - Add variety of vegetables like carrots, beets to the dish as you stir fry the potatoes. Adding more vegetables makes it tasty and colorful.
Storage
Store the Swiss chard and potatoes in the refrigerator for up to 5 days. I do not recommend freezing stir fry recipes such as this one.
Top tips
Wash well and remove any pesticides from the Swiss chard if you are buying them from the store. Chop them into small pieces before adding them to the recipe. The leaf stalks are also edible (and crispy). So be sure to use them too. Boiling the potatoes first before cutting them into little cubes can be a neat trick to save you some time.Adding Curry powder instead of all the spices listed in the ingredients can be a good option as a variation.
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📖 Recipe
