Chard and Potato Sauté

 
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Yield: 6 People

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Work: 10 Minutes

 
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Total: 25 Minutes

 

How to

  • Gather all Ingredients and Tools, then prep Ingredients as indicated.

  • Prep Chard and Garlic.

  • Heat 2 Tbsp Camelina Oil in a Pan on medium heat and sauté Chard until wilted.

  • Add minced Garlic, then add Potato and heat through.

  • Season with salt and toss with Vinegar.

Bonus!

  • Serve with a “Sunny Side Up” Egg, Hard Boiled Egg, or add to our Anything Scramble.

  • Add other Veg, like Caramelized Onions, or our Easy Bake Bacon.

  • Eat as a salad the following day (may need a bit more dressing).

  • Add fresh Herbs when Sautéing.

  • Substitute Kale in place of Chard.

Ingredients

  • 4 Cups Chard, washed and torn into 1” pieces

  • 3 Garlic Cloves, peeled and minced

  • 2 Cups Roasted Potato

  • 2 Tbsp Camelina Oil

  • 1 Tsp Salt

  • ¼ Cup Apple Cider Vinegar

Tools

  • Knife

  • Cutting Board

  • Measuring Cup

  • Measuring Spoons

  • Saute Pan

  • Airtight Container

Storage

  • Airtight Container in the Refrigerator for 5 days.


Questions about this recipe? Ask Chef Pierson!