I love this side dish not only for its nutritional value and colorful presentation, and for the fact that it is your green side dish and your potato-ey side dish wrapped into one. Cubes of tender roasted sweet potatoes and yellow potatoes flavored with rosemary, tossed with a simple sauté of sliced garlic, kale and Swiss chard leaves. A perfect side dish for your next Sunday dinner.
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Swiss Chard & Kale Sauté with Roasted Rosemary Potatoes
Ingredients:
- 1 large sweet potato, cut into cubes
- 3 small yellow potatoes, cut into cubes
- Extra virgin olive oil
- Salt and pepper
- Dried rosemary
- 2 garlic cloves, thinly sliced
- 1 head of Swiss chard, cut into bite-sized pieces
- 1 head of kale, cut into bite-sized pieces
Directions:
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Toss both types of cubed potatoes with a touch of oil, a sprinkling of salt and pepper and ½ teaspoon of dried rosemary. Roast for 30-35 minutes, or until tender.
- In the meantime, heat 1 tablespoon of oil in a Dutch oven. Add in the sliced garlic and cook for 1 minute, stirring constantly. Add in both greens, season with ½ teaspoon salt and ¼ teaspoon pepper and sauté over medium—high heat for approximately 5 minutes or until the greens are wilted.
- To serve, toss the roasted potatoes with the greens. Serve warm.
Tagged: dried rosemary, kale, side dish, sweet potatoes, Swiss chard, vegetarian, yellow potatoes
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