Skillet Chard and New Potatoes with Paprika

Equipment

• Skillet
• Stovetop

Ingredients

• 250g chard
• 500g cooked new potatoes
• 2 tbsp olive or rapeseed oil
• 1 tsp fennel seeds
• 2 garlic cloves, thinly sliced
• 1 tsp hot smoked paprika
• 2 tsp sweet paprika (ideally unsmoked)

Instructions

1. 1Pull the chard leaves away from their stalks. Slice the stalks thinly and chop the leaves roughly, keeping the two parts in separate piles. Chop the cooked new potatoes into large, bite-sized cubes.
2. 2Grate the zest of one lemon and squeeze the juice into a small bowl.
3. 3Set a large frying pan over medium heat and pour in the cooking oil. Once the oil is hot, toss in the sliced chard stalks, fennel seeds, lemon zest, and a sprig of fresh thyme. Cook the mixture for about five minutes while stirring frequently. This softens the tough stalks before the delicate leaves go in.
4. 4Stir the sliced garlic, hot smoked paprika, and sweet paprika into the pan. Let the spices toast for thirty seconds to release their essential oils before folding in the cubed potatoes.
5. 5Drop the chopped chard leaves into the pan along with two to three tablespoons of water. Season generously with salt and pepper. Place a lid on the pan and cook for five minutes, stirring occasionally until the greens are completely tender.
6. 6Remove the pan from the heat. Drizzle the reserved lemon juice and a heavy splash of extra virgin olive oil over the warm vegetables before serving.

Recipe Details