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Biete e patate Swiss chard and potatoes recipe
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Classic Italian Bietola e Patate (Swiss Chard & Potato)

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When it comes to classic dishes of a particular region in the world, this dish would definitely come to mind for anyone from Venice, Italy.
Easy in the pan with olive oil, garlic and for those who like to have a little kick, some mini hot peppers, in Italian called peperoncino. Low in fat and calories, Swiss Chard (bietola) is nutritious and delicious.
Just like it’s cousin spinach, Swiss chard is a high powered protein, coupled with the rich taste of potatoes and extra virgin olive oil, this comfort food makes a great side dish for everyone around the table or even a main course for vegetarians and vegans.
What’s more is that Swiss chard is loaded with vitamins and minerals. This nutrient list will have you incorporating Swiss chard into your meals more often! It’s full of vitamins k, a and c and has potassium iron and magnesium.
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Cook Time 25 minutes
Total Time 25 minutes
Servings: 4
Course: Side Dish
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 4 potatoes
  • 1 bunch of bietola
  • salt & black pepper to taste
  • extra virgin olive oil
  • 1 clove garlic sliced
  • optional: peperoncino (fresh hot pepper)

Method
 

  1. Peel and cut potatoes into sixths or eighths.
  2. Boil in a large pot of salted water until fork tender.
  3. While the potatoes have been cooking for about 10 minutes, cut the ends of the white stems (leave some of the stem) and roll the bietola leaves and rough chop.
  4. Heat evoo in a large saucepan and add the bietola, season to taste with salt and black pepper.
  5. Peel the garlic clove.
  6. Tip: cut each end off the garlic clove. Laying your knife horizontally parallel to the cutting board, gently smash the garlic clove. The peel should come off easily.
  7. Add the garlic to the bietola.
  8. Add some chopped peperoncino, if desired.
  9. Tip: Handle hot peppers with care: wash your hands completely with soap because the oil residue can remain for on your fingers for some time, causing pain if you accidentally touch your face.
  10. Drain the potatoes when fork tender and add them to sauté pan and gently mix them into the bietola.
  11. Re-season if necessary.
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