A simple comfort food recipe especially delicious made with fresh produce from your garden during the summer months. Swiss chard with potatoes and tomatoes is the perfect example of cucina povera, the art of transforming humble ingredients into a healthy and delicious meal.
Giri chi patati e pumadoru (swiss chard with potatoes and tomatoes) is how my mom referred to this delicious, simple dish made with garden picked swiss chard during the summer.
There's something so comforting and satisfying about this easy recipe made with few ingredients. Garlic and a drizzle of olive oil are all you need to elevate the flavors of sun ripened tomatoes and swiss chard in this recipe.
You'll notice that this recipe doesn't begin with the traditional step of sautéed garlic in olive oil before adding the remaining ingredients. This is my mother's recommended technique. She simmered her tomatoes and later added minced garlic and olive oil to flavor the sauce towards the end of cooking.
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To serve Swiss Chard with Potatoes and Tomatoes
Just like stewed green beans with tomatoes, my mother always served this braised swiss chard with her homemade hard bread or pani duru as we called it (which you may know as friselle). This crisp bread was left in the bowl to soften and soak up the rich tomato broth.
Enjoy as a side or main dish. Scroll down further below to my for substitution and variation suggestions.
Ingredient List
Substitutions and Variations
- Try making this dish with escarole instead of swiss chard.
- If you don't have access to fresh ripe tomatoes, use canned diced tomatoes instead.
- For a complete, hearty meal, stir in a can of chickpeas or white beans along with the potatoes.
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
How to make Swiss Chard with Potatoes and Tomatoes
Step 1
- Rinse the swiss chard, chop up the stems and slice the leaves into ribbons.
- Chop the potatoes and tomatoes into cubes.
Step 2
In a large skillet or sauce pan, add the diced tomatoes, a pinch of salt and cook over medium heat for 15 minutes.
Step 3
- Add the chard and cook, stirring, for 1 minute.
- Stir in the potatoes, a pinch of salt and 1 cup of water.
- Bring to a boil, then lower to a simmer, cover and cook for 20 minutes or until the potatoes are fork tender.
Step 4
- Uncover, stir in the mince garlic, olive oil, more salt (if needed) and cook uncovered for 10 more minutes.
- Drizzle with extra olive oil before serving.
Recipe FAQs
-Serve with friselle (hard bread) to soak up the tomato broth.
-You may also serve this swiss chard with potatoes and tomatoes with pasta. Cook small shaped pasta such as ditalini, tubettini or shells separately. Stir into the dish at the end of cooking. Serve with freshly grated Parmigiano cheese.
Keep leftovers refrigerated for up to 3 days.
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More Italian swiss chard recipes for you to enjoy!
Swiss Chard Recipe with Potatoes and Tomatoes
Ingredients
- 675 grams tomatoes 4 large
- 1 bunch swiss chard about 450 grams or 1 lb
- 500 grams potatoes
- 1 cup water
- 2 cloves garlic minced
- salt to taste
- 3 tbsp. olive oil plus extra for drizzling
Instructions
- Rinse the swiss chard, chop up the stems and slice the leaves into ribbons.
- Chop the potatoes and tomatoes into cubes.
- In a large skillet or sauce pan, add the diced tomatoes, a pinch of salt and cook over medium heat for 15 minutes.
- Add the chard and cook, stirring, for 1 minute.
- Stir in the potatoes, a pinch of salt and water.
- Bring to a boil, then lower to a simmer, cover and cook for 20 minutes or until the potatoes are fork tender.
- Uncover, stir in the mince garlic, olive oil, more salt (if needed) and cook uncovered for 10 more minutes.
- Drizzle with extra olive oil before serving.
Notes
-For a complete, hearty meal, stir in a can of chickpeas or white beans along with the potatoes. To Serve -Serve with friselle (hard bread) to soak up the tomato broth.
-You may also serve this swiss chard with potatoes and tomatoes with pasta. Cook small shaped pasta such as ditalini, tubettini or shells separately. Stir into the dish at the end of cooking. Serve with freshly grated Parmigiano cheese. Storage Keep leftovers refrigerated for up to 3 days
Nadia Fazio
Nothing fancy here, but simple, tasty and nutritious. On repeat for sure!