Chard and Potato Sauté
Yield: 6 People
Work: 10 Minutes
Total: 25 Minutes
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.
Serve with a “Sunny Side Up” Egg, Hard Boiled Egg, or add to our Anything Scramble.
Top with our Tomato Sauce.
Eat as a salad the following day (may need a bit more dressing).
Add fresh Herbs when Sautéing.
Substitute Kale in place of Chard.
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
Airtight Container in the Refrigerator for 5 days.
Questions about this recipe? Ask Chef Pierson!