Bietola e Patate
This comforting bietole e patate recipe combines soft potatoes and Swiss chard in a garlicky tomato sauce for the perfect Italian contorno. Serve warm with a drizzle of olive oil and crusty bread.
4 servings
Ingredients
- 1.1 lb Bietola (swiss chard)
- 2 medium potatoes
- 1 cup tomato sauce
- 1 clove garlic
- 1 peperoncino pepper
- 2 Tablespoons extra virgin olive oil
- salt and pepper (to taste)
Instructions
- Bring a small pot of water to a boil, add the potatoes with a good pinch of salt, and cook until they’re soft. Drain and set aside.
- Trim any wilted leaves from the swiss chard, then wash it well.
- Fill a large pot with water, bring it to a boil, and add the chard with a good pinch of salt. Cook until the stems are nice and tender.
- Drain, place the greens on a cutting board, let them cool slightly, then chop them into chunks. Set aside.
- In a large pan, heat the olive oil over medium heat. Add the peperoncino, garlic and let it sizzle for a few seconds until fragrant.
- Pour in the tomato sauce, season with salt and pepper, and cook for about a minute.
- Add the chopped chard and cook for a couple of minutes, stirring well. Then add the potatoes and about 1/4 cup of water.
- Cook everything together for 4–5 minutes, stirring often. Taste and adjust the seasoning.
- Serve warm or at room temperature.
Tips & Notes
- Baby potatoes work beautifully here — no peeling needed.
- Keep some of the chard cooking water to splash in instead of plain water for extra flavor.
- If you like a bit of heat, add a pinch of chili flakes when you sauté the garlic.
- Drizzle with extra-virgin olive oil right before serving for the best flavor.
- This dish is even better after it sits for a while — perfect for making ahead.
Nutrition
Serving: 1 servingCalories: 183kcalCarbohydrates: 27gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1144mgPotassium: 1106mgFiber: 5gSugar: 4gVitamin A: 7896IUVitamin C: 63mgCalcium: 87mgIron: 4mg