Marcus Nilsson
Hands-On Time
13 Mins
Total Time
30 Mins
Serves 8

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

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

Stir in the lime juice and sprinkle with the Cotija.

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