Fingerling Potatoes and Rainbow Chard

Cotija cheese lends a salty bite that wakes up the tender potatoes and chard (feel free to substitute Feta).

fingerling-potatoes-rainbow-chard
Photo by Marcus Nilsson
Fingerling Potatoes and Rainbow Chard 3.8 5 5 1
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 109 calories
    • Fat 6 g
    • Sat Fat 2 g
    • Cholesterol 8 mg
    • Sodium 379 mg
    • Protein 5 g
    • Carbohydrate 12 g
    • Sugar 2 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 87 mg
Cotija cheese lends a salty bite that wakes up the tender potatoes and chard (feel free to substitute Feta).

Ingredients

  1. Check 3/4 pound fingerling or new potatoes, sliced into 1/4-inch pieces
  2. Check 1 large bunch rainbow Swiss chard, stems and leaves separated
  3. Check 2 tablespoons olive oil
  4. Check 1 small red onion, chopped
  5. Check 1/2 cup low-sodium chicken broth
  6. Check kosher salt and black pepper
  7. Check 2 tablespoons fresh lime juice
  8. Check 1/2 cup finely crumbled Cotija or Feta (2 ounces)

Directions

  1. Place the potatoes and 1 inch of water in a microwave-safe dish, cover, and microwave on high until the potatoes are soft, 10 to 12 minutes. Drain and rinse with cold water to stop the cooking; set aside.
  2. Meanwhile, chop the chard stems and thinly slice the leaves. Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until translucent, 4 to 5 minutes. Add the chard stems and cook, stirring occasionally, until crisp-tender, 1 to 2 minutes.
  3. Add the chard leaves and broth and cook until the leaves are tender and the broth is almost evaporated, 4 to 6 minutes. Add the potatoes, ½ teaspoon salt, and ¼ teaspoon pepper and cook until just warmed through, 1 to 2 minutes more.
  4. Stir in the lime juice and sprinkle with the Cotija.