No one wants to complicate their lives when preparing a weekday dinnerbut a small script change is enough to make a most traditional dish in a different way.
Chard is a wild card vegetable, as accessible as, a priori, bored. It is true that it is not bad boiled with potatoes, oil and salt either, but things improve remarkably if we sauté it with some garlic and paprika. And, even more so, if instead of boiling the potatoes, we roast them.
The potato and the chard have very different cooking times. If we prepare them together, the chard will be there long before the tuber, but why not cook them separately? Last night I cooked the chard in an express pot, before sautéing them with garlic and paprika and, meanwhile, I cooked the roast potatoes in the air fryer.
The result is a dish the sea of results, which is enough to finish off with a little extra virgin olive oil. A piece of advice: mix the potato and the chard, the crunchy skin of the roast potato contrasts perfectly with the softness of the chard.
In DAP | Buttered Green Beans
In DAP | The best vegetable recipes
